Directions:
- Heat oil in large skillet over high heat. Add tofu and toss to sear. Once lightly browned, remove the tofu and set aside.
- Reduce heat to medium-high and add onion and saute until softened. Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end).
- Add curry paste and stir. Return tofu and add vegetables. Stir to coat.
- Add coconut milk and stock/water. Bring to a boil and then reduce heat to medium-low. Simmer everything for 10-15 mins, or until vegetables are cooked through.
- Remove from heat and season with lime juice and fish sauce. Add reserved cilantro and serve with lime wedges over rice or noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.04 Kcal (745 kJ) | ||
| Calories from fat | 71.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Sodium | 3354.37mg | 140% | |
| Potassium | 185.57mg | 4% | |
| Total Carbs | 21.25g | 7% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 9.4mg | 52% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.7 Kcal (547 kJ) | ||
| Calories from fat | 52.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 12% | |
|---|---|---|---|
| Sodium | 2462.41mg | 140% | |
| Potassium | 136.23mg | 4% | |
| Total Carbs | 15.6g | 7% | |
| Sugars | 2.16g | 12% | |
| Dietary Fiber | 1.23g | 7% | |
| Protein | 2.85g | 8% | |
| Vitamin C | 24.1mg | 55% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 6.9mg | 52% | |
| Calcium | 52.4mg | 7% | |
* 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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