For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.
By Carolyn Casner | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4
Yield: 4 servings
Nutrition Prole:
High-Calcium Bone-Health Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
Ingredients:
2 tablespoons toasted sesame oil
1 (14 ounce) package extra-rm tofu, cut into 1/2-inch pieces
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
1 tablespoon lime juice
2 medium cloves garlic, grated
1⁄2 teaspoon salt
1 tablespoon avocado oil1 (8 ounce) package sliced mushrooms
1 bunch scallions, cut into 1-inch pieces
6 cups chopped kale
2 (10 ounce) packages zucchini noodles
Directions:
Step 1
Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.
Step 2
Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
Step 3
Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.
Step 4
Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.
Originally appeared: EatingWell.com, April 2019
Nutrition Facts:
Per serving: Serving Size 1 cup noodles & 1 cup sauce each 428 calories; total fat 37g ; saturated fat 21g ; sodium 518mg; total carbohydrate 17g; dietary fiber 5g; total sugars 7g; protein 16g; vitamin c 62mg; calcium 297mg; iron 6mg; potassium 1106mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/272638/thai-tofu-vegetable-curry-with-zucchini-noodles/
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