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Nutrition Facts
Serving Size 375 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 280 mg 12%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 8 g
Vitamin A 50% Iron 10%
Vitamin C 140% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Coconut Green Curry with Tofu
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp green curry paste
1 13.5-ounce can light coconut milk
1 Tbsp brown sugar
1 Tsp Kikkomon All-Purpose Less Sodium Soy Sauce
3 Tbsp grapeseed oil
1 Tsp sesame oil
8 Oz Banyon Foods Extra Firm Tofu, cut into 1/2-inch cubes
1/2 cup(s) red onions, thinly sliced
2 Tsp garlic, finely chopped
1 H-E-B Broccoli Slaw
1/4 cup(s) fresh cilantro, chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh mint, finely chopped
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Instructions

1
Heat a wok or skillet over medium-high heat.
2
In small bowl whisk together green curry paste, coconut milk, brown sugar and soy sauce. Set aside.
3
Add both oils and tofu cubes. Sear tofu on all sides, stirring very little to allow tofu to brown.
4
Add onion and garlic, stir and cook just until onions start to soften, about 2 minutes. Add broccoli slaw and cook 1 - 2 minutes, stirring often.
5
Add coconut/curry mixture to tofu/broccoli mixture and stir gently. Bring to gentle simmer and cook 3 - 4 minutes.
6
Remove from heat and add all herbs. Stir gently.
7
Serve over warm jasmine rice.

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