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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large skillet over high heat. Add tofu and toss to sear. Once lightly browned, remove the tofu and set aside. | 2. 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). | 3. Add curry paste and stir. Return tofu and add vegetables. Stir to coat. | 4. 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. | 5. Remove from heat and season with lime juice and fish sauce. Add reserved cilantro and serve with lime wedges over rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra tofu	175		cubed firm	67742.5	1797.25	6981.625	3594.5
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		diced	64.0	14.944	1.76	0.16
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
coriander	1/4	bunch	chopped	-	-	-	-
red curry paste	1	teaspoon		-	-	-	-
bell pepper	1		chopped	-	-	-	-
carrot	1		sliced	25.01	5.8438	0.5673	0.1464
broccoli floret	1/2	cup		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
water	1/2	cup		0.0	0.0	0.0	0.0
lime	1			-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.