Tuesday, April 30, 2013
Curried Peapods and Tofu
Time: 20 mins
2 T canola oil
8 oz firm tofu, thinly sliced and briefly pressed between paper towels to dry
1 med onion, sliced
2 T curry powder
1 tsp evaporated cane sugar (I used regular sugar)
1/4 tsp salt
1/2 C vegetable broth (I used water)
1 pound sugar snap or snow peas, stems and strings removed
1/4 C fresh cilantro, chopped
1. Heat tablespoon of oil in nonstick skillet over med-high heat. Add tofu and sauté until both sides are golden. (Yes, you're frying the tofu.) Transfer tofu to a plate.
2. Heat remaining oil over medium heat. Add onions, sauté until translucent, then add curry, sugar and salt. Stir fry 1 minute. Add broth and tofu and stir. Add peas, cover and let steam 2-3 mins, until crisp-tender. Garnish with cilantro (which I chopped, but forgot to use). I thought it needed something more, so I added salt to my plate.
I ate it on rice.
Per serving: 195 calories, 9.5g fat (0.5 saturated), 10g protein, 17g carbs, 5g fiber, 25mg sodium
I got this from the May/June 2013 issue of Natural Health magazine (page 100)