Ingredients
Directions
- In a small saucepan, combine coconut milk, peanut butter, brown sugar, soy sauce, water, lemon juice, ginger, curry powder, cumin, and 1 tbsp cilantro. Stir with a wire whisk until smooth. Bring to a boil. Reduce heat to simmer and cook uncovered for 8 to 10 minutes.
- Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add onion and stir-fry 1 minute. Add tofu and stir-fry 2 minutes.
- Add broccoli, carrots, snow peas, and water. Cover and cook 2 to 3 minutes or until vegetables are tender.
- Serve tofu stir-fry over hot brown rice and top with coconut curry sauce.
- Top each serving with peanuts and remaining cilantro.
- Makes 4 servings.
Nutrition
-
Calories 511
-
Sodium 335mg
-
Fat 21g
-
Protein 21g
-
Carbs 82g
-
Fiber 8g
Nutrition Facts*
Serving Size 1/4 Recipe
Servings Per Recipe 4
Amount Per Serving
Calories
511
% Daily Value
Total Fat 21g
32%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 335mg
14%
Total Carbohydrate 82g
27%
Dietary Fiber 8g
32%
Total Sugars 13g
Protein 21g
Calcium 65mg
6
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.
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