Thai Curry Tofu Over Sweet Potatoes
Ingredients
1/2 cup (120ml) coconut milk
1 teaspoon tamari soy sauce
1 teaspoon honey
2 teaspoons Thai Kitchen Green Curry Paste
2 cups (266g) sweet potato, cut in small cubes
8 ounces (230g) extra-firm tofu, drained
3 cups (330g) fresh green beans, cut into 1–2 inch pieces
1 cup (92g) red bell pepper, sliced
Directions
In a cup, combine the coconut milk, tamari, honey and curry paste and whisk until well-mixed. Reserve.
Set up a steamer for the sweet potato cubes, and put an inch of water below it in the bottom of the pot; bring to a boil. Place the sweet potato cubes in the steamer and cover the pot. Steam for about 10 minutes until the sweet potato cubes are tender when pierced with a paring knife. Keep warm.
Place a large skillet over medium-high heat. Let the pan heat for about a minute, then spray with coconut oil. Add the green beans and pepper slices and stir for about 2 minutes, until the vegetables soften slightly and small browned spots appear on them. Add the tofu and carefully stir, turning the cubes as they brown lightly, about 2 more minutes. Stir in the coconut milk mixture. It will boil and reduce to coat the vegetables and tofu. Remove from heat.
Serves: 2 | Serving Size: 2 cups stir-fry and 1 cup sweet potatoes
Nutrition (per serving): Calories: 397; Total Fat: 17g; Saturated Fat: 12g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 379mg; Carbohydrate: 48g; Dietary Fiber: 11g; Sugar: 19g; Protein: 16g