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Tofu and Vegetable Curry With Rice

Tofu and Vegetable Curry With Rice
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
  3. Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
  4. Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.
By April, 2012

Nutritional Information

  • Per Serving
  • Calories 534
  • Fat 26g
  • Sat Fat 12g
  • Cholesterol 3mg
  • Sodium 305mg
  • Protein 19g
  • Carbohydrate 60g
  • Sugar 8g
  • Fiber 8g
  • Iron 6mg
  • Calcium 328mg
What does this mean? See Nutrition 101 .

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