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Add a photoServings: 6
Ingredients
- 2 Tbsp. vegetable oil
- 2 x garlic cloves, crushed
- 2 tsp red curry paste, see recipe
- 1/2 lb tofu, diced
- 4 c. cooked long grain rice
- 3 Tbsp. soy sauce
- 1 x green onion, minced
- 1 Tbsp. cilantro leaves, minced
- 10 x green onions
- 1 x thin cucumber slices
Directions
- Heat the oil in a wok over medium-high heat. Add in the garlic and stir-fry for 1 minute. Add in the curry paste and stir-fry till it releases its aroma. Add in the tofu and cook another 3 min. Add in the rice, mix and fry for 2 min.
- Add in the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
- Serve with a clear soup and a salad and this makes a good meal in itself.
- Serve with chilies in vinegar on the side: Chop 1/2 c fresh green and red chilies and chop them into small pcs. Add in to 1 1/2 c rice vinegar mixed with 1 tbsp. soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 53 | 24% |
| Total Fat 5.95g | 7% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 485mg | 20% |
| Potassium 256mg | 7% |
| Total Carbs 34.29g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.85g | 1% |
| Protein 6.71g | 11% |
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