Recipes ofanjee barber

Registered Dietitian Nutritionist · 1052776

Let food be thy medicine


Crockpot Tofu Red Curry

Thursday, June 20, 2019
or1 tbsp of oil, canola (14 g)
or1 (12-ounce) package extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
or3 cups baby carrots, halved lengthwise
or2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
or2 medium yellow onions, diced
or3 teaspoons minced garlic (6 cloves
or1 (1-inch) piece fresh ginger, peeled and minced
or1 fl oz of beverages, water, bottled, PERRIER (30 g)
or1 3⁄4 cups water
or1 cup canned unsweetened coconut milk
or1.5 tbsp of thai Kitchen Red Curry Paste (17 g)
or1 vegetable bouillon cube
or1/2 tsp of salt, table (3 g)
or2 cups of brown rice-cooked (390 g)
orFresh cilantro, for garnish
Equipment needed: 4-Qt Slow Cooker Cuisinart Knife Set Garlic Press Saute Pan
Step 1 In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes. Step 2 Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well. Step 3 Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Step 4 Serve over .50 cup rice and garnished with cilantro.
Nutritional information
Per 100 gPer portion (558 g)% DRI
Energy80 kcal448 kcal22 %
Fat3 g19 g29 %
Fatty acids, total saturated2 g10 g48 %
Cholesterol0 mg0 mg0 %
Sodium134 mg747 mg31 %
Carbohydrate10 g56 g19 %
Sugars2 g10 gremove
Fiber2 g9 g35 %
Protein3 g17 gremove