Jungle Curry with Tofu

Name: Jungle Curry with Tofu
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 teaspoons brown sugar; 2 Tbsps canola oil, divided; 1 small eggplant, cut into 1/2-inch cubes (about 4 cups); 340 grams package extra-firm tofu, drained and cut into 1/2-inch cubes; 237 milliliters thinly sliced fresh basil; 2 Tbsps green curry paste; 473 milliliters (2-inch) cut haricots verts; 237 milliliters uncooked jasmine rice; 2 teaspoons grated lime rind; 3 Tbsps lower-sodium soy sauce; 1 red bell pepper, cut into julienne strips; 237 milliliters organic vegetable broth

Jungle Curry with Tofu is a gluten free, fodmap friendly, and vegan main course. One portion of this dish contains about 13g of protein, 11g of fat, and a total of 366 calories. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, basil, bell pepper, and a few other things to make it today. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert.

Instructions

Cook rice according to package directions, omitting salt and fat.

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Rice

Salt

Place tofu on several layers of paper towels, and cover with additional paper towels.

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Tofu

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Paper Towels

Let stand for 5 minutes, pressing down once.

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add tofu; saut 4 minutes or until lightly browned, stirring occasionally.

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Tofu

Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat.

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Paper Towels

Frying Pan

Add remaining 1 tablespoon oil; swirl to coat.

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Cooking Oil

Add haricots verts, eggplant, and bell pepper; saut 3 minutes, stirring occasionally.

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Haricots Verts

Bell Pepper

Eggplant

Add curry paste; cook 30 seconds, stirring frequently.

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Curry Paste

Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally.

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Soy Sauce

Broth

Sugar

Beef

Add reserved tofu; cook 1 minute.

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Tofu

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.

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Basil

Rice

Tofu

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Bowl

Serve with lime wedges, if desired.

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Lime Wedge

Equipment

Paper Towels

Frying Pan

Bowl

Ingredients

Servings:

2teaspoons

brown sugar 2Tbsps

canola oil, divided 1small

eggplant, cut into 1/2-inch cubes (about 4 cups)340grams

package extra-firm tofu, drained and cut into 1/2-inch cubes 237milliliters

thinly sliced fresh basil 2Tbsps

green curry paste 473milliliters

(2-inch) cut haricots verts 237milliliters

uncooked jasmine rice 2teaspoons

grated lime rind 3Tbsps

lower-sodium soy sauce 1

red bell pepper, cut into julienne strips 237milliliters

organic vegetable broth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.