GREEN CURRY TOFU WITH RICE NOODLES
All recipe portion sizes serve 1 for easy and efficient meals.
Keep it simple. Eat smart. (TM)
Tofu is a terrific way to make your favorite meals without meat, and boost your phytosterol content for total health. Tofu is a very versatile protein-rich food. It takes on the flavor of whatever you are cooking it with. The NIH (National Institute of Health) recommends 2 grams of plant sterols per day to reduce your risk for cardiovascular disease. This delicious dish infuses the flavor of fine Indian cuisine and will warm your heart with an array of ayurvedic herbs to heal mind, body, and spirit. Buon appetito!
Health Tip: When shopping for tofu at the supermarket, always choose USDA certified organic to ensure that you avoid consuming tofu that is made from GMO soybeans (genetically modified organisms). GMO foods have been linked to cancer, sterility, and developmental disorders. Learn more about the dangers of GMO in the award-winning film: http://www.foodincmovie.com/.
Get the recipe when you keep reading.
Ingredients *Always Choose Organic*
1/2 package extra-firm organic tofu, drained
2 tablespoons organic sunflower oil
1/2 cup organic broccoli, cut into florets
1/4 cup organic green beans, trimmed
1 tablespoon fresh cilantro, mint, and red Thai basil finely chopped
1 teaspoon curry powder
1/4 teaspoon chopped ginger
1/4 teaspoon chopped lemongrass
1/4 cup organic coconut milk
2 white button mushrooms, sliced
2 ounces organic rice noodles, cooked according to package instructions
1 organic lime wedge
What to Do:
Arrange tofu between several layers of paper towels on a large plate. Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu. Change out the paper towels and repeat a second time. Cut tofu into 1½-inch cubes and toss gently in a bowl with flour. Heat oil in a large skillet over medium heat. Saute tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total. Transfer to a paper towel-lined plate and set aside.
Bring a large pot of salted water to a bowl. Add broccoli and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well. Repeat process with green beans; set aside.
Put cilantro, mint, basil, curry, coconut milk, ginger, lemongrass, and 1/8 cup water into a blender and puree until smooth. Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper. Add broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes. Garnish with lime wedge. Eat and enjoy!
The Econutritionist Everyday Organic Meals in Minutes is adapted from the Whole Foods Cookbook