Recipe: Green Curry Tofu With Green Beans and Rice

Serves 4.

Note: If you are unfamiliar with green curry paste, start with 1 tablespoon and taste the sauce before adding the rest of the ingredients. If you like more heat, add more curry paste. One tablespoon is mild, two is medium and three tablespoons will be hot. Tofu comes in various size packages; if you can only find a 12-ounce package, go ahead, it will just make a little less. From Robin Asbell.

• 1 c. medium-grain brown rice

• 1 lb. extra-firm tofu

• 1 (15-oz.) can coconut milk

• 2 tbsp. peeled fresh ginger, chopped

• 4 garlic cloves, chopped

• 2 tbsp. brown sugar

• 1 tbsp. soy sauce

• 1/2 lime, cut in wedges

• 8 oz. green beans (2 1/2 c. chopped)

• 1 small red bell pepper, sliced

• 1/2 c. roasted unsalted peanuts, finely chopped

Directions

In a small pot, bring 1 1/2 cups water to a boil, then add the rice. Return to a boil and cover tightly. Reduce heat to low, and cook for 30 minutes, or until all the water is absorbed. Take the pot off the heat and let stand, covered, for 5 minutes. Keep warm.

Drain tofu and pat dry. Cut in 1/2 inch cubes and reserve.

In a wok or 12-inch skillet, heat coconut milk. Add ginger, garlic, curry paste, sugar and soy sauce. Bring to a boil, mashing the curry paste with your spatula until smoothly mixed, then stir in the lime wedges. Add the tofu, green beans and bell pepper, and stir to coat.

Serve a heaping 1/2 cup of rice per person, topped with 1 1/2 cups curry. Sprinkle with cilantro and peanuts.

Nutrition information per serving:

Calories610Fat35 gSodium350 mg

Carbohydrates60 gSaturated fat19 gTotal sugars14 g

Protein23 gCholesterol0 mgDietary fiber7 g