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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Thai-style curry is free of coconut milk and shines with late-summer produce. Ingredients:
1 cup uncooked jasmine rice |
1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes |
2 tablespoons canola oil, divided |
2 cups (2-inch) cut haricots verts |
1 small eggplant, cut into 1/2-inch cubes (about 4 cups) |
1 red bell pepper, cut into julienne strips |
2 tablespoons green curry paste |
1 cup organic vegetable broth |
3 tablespoons lower-sodium soy sauce |
2 teaspoons brown sugar |
2 teaspoons grated lime rind |
1 cup thinly sliced fresh basil |
lime wedges (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.
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