Thai red curry with tofu and vegetables

Thai red curry with tofu and vegetables

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• 1 block of firm tofu, drained and cubed

• 2 tbsp red curry paste

• 1 tbsp vegetable oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small onion, sliced

• 1 cup broccoli florets

• 1 cup sliced carrots

• 1 can (14 oz) coconut milk

• 1/2 cup water

• 2 tbsp soy sauce

• 2 tsp brown sugar

• Juice of 1 lime

• Salt, to taste

• Fresh cilantro, chopped (optional)

• Cooked brown rice or quinoa, for serving

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Instructions:

• In a large pot or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the tofu from the pot and set it aside.

• In the same pot, add the red curry paste and stir for 1-2 minutes until fragrant.

• Add the sliced bell peppers and onion to the pot and stir for 3-4 minutes until slightly softened.

• Add the broccoli florets and sliced carrots to the pot and stir for another 3-4 minutes.

• Pour in the coconut milk and water, and stir to combine. Add the soy sauce, brown sugar, and lime juice, and stir again.

• Bring the curry to a simmer and let cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.

• Season with salt to taste.

• Serve the curry over cooked brown rice or quinoa, and top with the reserved tofu and fresh cilantro, if desired.

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Nutrition Information:

• Servings: 4

• Calories per serving: approximately 430

• Total fat: 28g

• Total carbohydrates: 34g

• Dietary fiber: 6g

• Protein: 15g

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This Thai Red Curry with Tofu and Vegetables is a flavorful and exotic dish that is also healthy and nutritious. Enjoy!

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Here's a detailed calorie breakdown for the Thai Red Curry with Tofu and Vegetables recipe:

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• 1 block of firm tofu: approximately 340 calories

• 2 tbsp red curry paste: approximately 40 calories

• 1 tbsp vegetable oil: approximately 120 calories

• 1 red bell pepper: approximately 30 calories

• 1 yellow bell pepper: approximately 30 calories

• 1 small onion: approximately 30 calories

• 1 cup broccoli florets: approximately 30 calories

• 1 cup sliced carrots: approximately 50 calories

• 1 can (14 oz) coconut milk: approximately 840 calories

• 1/2 cup water: negligible calories

• 2 tbsp soy sauce: approximately 20 calories

• 2 tsp brown sugar: approximately 30 calories

• Juice of 1 lime: negligible calories

• Salt, to taste: negligible calories

• Fresh cilantro, chopped (optional): negligible calories

• Cooked brown rice or quinoa, for serving: approximately 150-200 calories per serving

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Total calorie count for the entire recipe (without rice/quinoa): approximately 1,540 calories

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This calorie count is for the entire recipe, so to calculate the calorie count for one serving, divide the total calorie count by the number of servings.

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This recipe makes about 4 servings, so one serving of Thai Red Curry with Tofu and Vegetables would have approximately 385 calories (without rice/quinoa).

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Keep in mind that this is just an estimate and the calorie count can vary depending on the specific ingredients and brands used.