As part of my ongoing effort to enjoy healthier, tastier foods while reducing the amount of red meat I eat, I concocted this delicious curry dish for lunch today. It’s fast, easy, and had under 300 calories per serving (without rice). Because I used a pre-made simmer sauce for this dish, the sodium content is a little high. You can reduce the sodium by making your own sauce, but it will take much longer.
- 14 oz extra firm organic tofu, cubed
- 1 Tbsp Safflower oil
- 1 bottle (11 oz) thai red curry sauce
- 1-2 Cups water (to your preferred consistency)
- 1 large green bell pepper, sliced
- 1/2 medium sweet onion, chopped
- 1 can (5 oz) bamboo shoots
- 3/4 lb shrimp, shelled
Preheat the safflower oil in a large saute pan. Pat cubed tofu dry with a paper towel and then saute undisturbed for 2-3 minutes. Turn the cubes gently and allow to cook an additional 2-3 minutes, again undisturbed. Remove tofu from pan and set aside.
Add red curry sauce and water to the saute pan and bring to a boil. Add peppers, onion, and bamboo shoots. Reduce heat to a simmer and cover. Cook until the peppers are tender and liquid is partially reduced. Add the reserved tofu and stir gently. Allow to simmer an addition 3 minutes. Add uncooked shrimp and stir in. Allow to cook, covered, 2-3 minutes, or until shrimp are pink and tender. Remove from heat and serve over rice (Hinode Brown rice pictured).
Last week I bought some spices for a Szechuan pork dish that I was creating and I decided to put those to use in this vegan friendly dish for lunch today.
- 14 oz extra firm organic tofu
- 1/4 cup + 1 Tbsp soy sauce
- 2 Tbsp hot broad bean paste
- 1 Tbsp ground chili paste
- 2 Tbsp chili oil, divided
- 1 lb green beans, trimmed and halved
- 1/2 sweet onion, chopped
- 4 garlic cloves, minced
- Fresh ground ginger root to taste
- 1 cup warm water
- 1 tsp corn starch
- 1/8 cup cold water
Drain tofu and cut into 1/2″ pieces. Place in a bowl and set aside. In a small bowl, mix 1/4 cup soy sauce, bean paste, and chili paste. Drain any excess water from the tofu bowl. Add hot sauce blend to tofu and stir gently to coat. Cover and let sit 30 minutes.
After tofu has marinated, heat half of the chili oil in a large frying pan at medium to medium-high heat. After oil is heated, spread tofu evenly in the pan and allow to cook undisturbed for 2 minutes. Meanwhile, place the green beans in the tofu marinating bowl and stir to collect any remaining hot sauce. After 2 minutes, gently turn the tofu and allow to cook undisturbed an additional 3 minutes. Remove tofu from pan and set aside. Without rinsing, add remaining tablespoon of chili oil to the pan. Add onion and saute over medium heat until tender. Add garlic, ginger, and beans and cook for 2 minutes, stirring continuously. Add warm water. Bring the mixture to a boil, cover, and let cook until the beans begin to feel slightly tender, about 5 minutes.
Meanwhile, in a small dish make a slurry with corn starch, the remaining tablespoon of soy sauce, and cold water. After the beans are cooked, uncover and allow liquid to reduce, if necessary, to a quarter of the original liquid. Add slurry to the pan and stir moderately until the sauce thickens. Add tofu back to the pan and mix in gently. Allow tofu to heat thoroughly, about 2 minutes. Remove pan from heat. Serve over brown rice.