Directions:
- Wrap tofu in paper towel. Place on plate with heavy saucepan on top. Let stand for 20 minutes. Cut in 1/4 inch cubes.
- Heat 1 1/2 tsp oil in large nonstick skillet over med-high heat.
- Add tofu and cook til golden turning occasionally. (about 2 minutes). Transfer to a plate.
- Heat remaining oil in same skillet over med-high heat. Add ginger, garlic, curry paste. Cook stirring frequently, about 20 seconds.
- Add onion, reduce heat to medium and cook until onion is softened, about 5 minutes.
- Add the tomatoes, coconut milk, and sugar. Bring to boil. Reduce heat to med-low and cook until slightly thickened, 5-6 minutes.
- Add frozen veg and tofu. Cook, covered, til vegetables are tender, 18-20 minutes.
- Remove from heat and stir in cilantro and salt. Serve with pasta.
- Serving size: 1 1/4 cup sauce and 3/4 cup pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.02 Kcal (2211 kJ) | ||
| Calories from fat | 244.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.18g | 42% | |
|---|---|---|---|
| Sodium | 513.27mg | 21% | |
| Potassium | 768.62mg | 16% | |
| Total Carbs | 56.87g | 19% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 11.02g | 44% | |
| Protein | 22.58g | 45% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 6.1mg | 34% | |
| Calcium | 251.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 121.61 Kcal (509 kJ) | ||
| Calories from fat | 56.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 42% | |
|---|---|---|---|
| Sodium | 118.21mg | 21% | |
| Potassium | 177.02mg | 16% | |
| Total Carbs | 13.1g | 19% | |
| Sugars | 2.27g | 39% | |
| Dietary Fiber | 2.54g | 44% | |
| Protein | 5.2g | 45% | |
| Vitamin C | 6.6mg | 48% | |
| Iron | 1.4mg | 34% | |
| Calcium | 57.9mg | 25% | |
* 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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