Thai Tofu
From Gem's Vegetarian Cooking
Adapted from the Spicy Tofu with thai basil and coconut rice cakes recipe in Vegetarian Suppers from Deborah Madison's Kitchen
- 1 tsp brown sugar
- 2 tbs soy sauce
- 1 tbs peanut oil
- 1 pkg firm tofu (I like Whitewave/West Soy it seems firmer)
- 2 tbs lime juice
- 2 lg garlic cloves
- 3 green onions
- 1 scant cup coconut milk (about 1/2 a normal can)
- 1/2 tsp tumeric
- 1/2 cup fresh basil (preferably thai basil)
- 1 sweet red pepper
- 4 oz fresh green beans blanched and chopped into 1" pieces (optional)
- 1 medium summer squash (optional)
- Other vegetables as desired
Cut the tofu into triangles and fry in peanut oil until both sides are lightly brown. Salt, add pepper is desired and sprinkle 1 tbs lime juice on tofu. Remove from skillet and set aside.
Stir fry vegetables. Mix together soy sauce and brown sugar and add to stir fry. Add coconut milk, tumeric and lime juice. When almost finished stir frying, add basil leaves and season to taste.
Serve with brown rice.
Nutritional Information
(Includes the summer squash and green beans)
Servings Per Recipe: 2
26% of calories from protein
25% of calories from carbs
48% of calories from fat
| Calories | 506.79 |
| Total Fat | 28.65 g |
| Saturated Fat | 9.26 g |
| Polyunsaturated Fat | 2.82 g |
| Monounsaturated Fat | 3.56 g |
| Cholesterol | 0 |
| Sodium | 1013.32 mg |
| Potassium | 742.73 mg |
| Total Carbohydrate | 33.52 g |
| Dietary Fiber | 8.61 g |
| Sugars | 10.33 g |
| Protein | 35.28 g |
| Vitamin A | 76 % |
| Vitamin C | 267 % |
| Calcium | 29 % |
| Iron | 36 % |
| Vitamin D | 0 % |
| Vitamin E | 4 % |
| Vitamin K | 79 % |
| Thiamin | 12 % |
| Riboflavin | 19 % |
| Niacin | 9 % |
| Vitamin B6 | 30 % |
| Folate | 21 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 11 % |
| Iodine | 0 % |
| Magnesium | 15 % |
| Zinc | 6 % |
| Selenium | 2 % |
| Copper | 9 % |
| Manganese | 37 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
