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Add a photoServings: 4
Ingredients
- 1/2 c. Vegetable stock or possibly water
- 4 x Tofu, hard, 3 ounce cakes, cut crosswise into 1/2 i Vegetable oil for frying plu s 1.1/2 tbs oil
- 1 x Green bell pepper, sliced 1/ 4 inch thick
- 1 sm onion, cut in thin wed ges
- 1/2 tsp Curry paste or possibly pwdr
- 1/4 c. Coconut lowfat milk
- 1/2 tsp Dry chile flakes, or possibly to ta ste
- 1 Tbsp. Coriander
- 1/4 c. Minced peanuts
Directions
- 1. Prepare the Vegetable stock and the rice and set aside.
- 2. In a large skillet, heat 1/3 inch oil over medium-high heat till warm. Pat the tofu dry with paper towels and add in sufficient of the tofu slices to fill the pan without overcrowding it. Cook till brown and crisp on both sides, about 3 min perside. Drain on paper towels. Repeat with the remaining tofu slices.
- 3. In a large skillet or possibly wok over high heat, heat the 1.1/2 Tbsp. oil and cook the pepper and the onion, stirring, for 1 minute. Add in the curry paste and cook, stirring oneminute. Add in the stock, coconut lowfat milk, chili flakes, and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 min. Sprinkle with the ngo om and minced peanuts and serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 73 | 55% |
| Total Fat 8.21g | 10% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 327mg | 9% |
| Total Carbs 7.62g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.2g | 2% |
| Protein 9.01g | 14% |
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