Directions:
- Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
- Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.93 Kcal (845 kJ) | ||
| Calories from fat | 125.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 21% | |
|---|---|---|---|
| Sodium | 814.83mg | 34% | |
| Potassium | 659.36mg | 14% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 74.9mg | 125% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 15.2mg | 84% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.42 Kcal (387 kJ) | ||
| Calories from fat | 57.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 21% | |
|---|---|---|---|
| Sodium | 372.92mg | 34% | |
| Potassium | 301.76mg | 14% | |
| Total Carbs | 7.23g | 5% | |
| Sugars | 3.99g | 35% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 2.68g | 12% | |
| Vitamin C | 34.3mg | 125% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 7mg | 84% | |
| Calcium | 27mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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