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Tofu with Sour Curry

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds tofu
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½ cup vegetable oil
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½ cup onions
chopped
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2 tablespoons red curry paste
sour
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¼ pound okra
cubed
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3 medium tomatoes
cut into wedges
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2 tablespoons cornstarch
dissolved in 1/2 cup water
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1 tablespoon lime juice
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½ teaspoon salt
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1 tablespoon soy sauce, tamari
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garnish
2 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
907.2 g tofu
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118 ml vegetable oil
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118 ml onions
chopped
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3E+1 ml red curry paste
sour
* Camera
113.4 g okra
cubed
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3 medium tomatoes
cut into wedges
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3E+1 ml cornstarch
dissolved in 1/2 cup water
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15 ml lime juice
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2.5 ml salt
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15 ml soy sauce, tamari
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garnish
2 each scallions, spring or green onions
chopped
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Directions

Cube the tofu and drain for 10 minutes in a colander.

Heat the vegetable oil in a wok over medium heat.

Stir-fry the onion for 2 minutes.

Add the tofu, spreading it evenly in the bottom of the wok and fry until it begins to change colour.

Turn over and repeat.

Remove tofu.

Add the curry paste and stir-fry for 1 minute.

Put the tofu back in the wok and add the okra and tomatoes.

Stir-fry taking care not to break the tofu, for 3 to 4 minutes.

Add the dissolved cornstarch with the lime juice, salt and soy sauce.

Let the mixture cook, stirring occasionally for 5 to 7 minutes.

Garnish with the green onion and serve hot over the rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 41369% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 20%
Sugars g
Protein 50g
Vitamin A 17% Vitamin C 23%
Calcium 106% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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