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| Basil-Coconut Curry with Tofu June, 2006 Serves 4 / Coconut milk, curry spices, and basil marry beautifully in this delicious one-dish lunch or supper. Basil-Coconut Sauce 1 cup chopped fresh basil leaves 1/2 medium jalapeño pepper, seeded and finely chopped, or 1 pinch cayenne pepper 3/4 cup regular or light coconut milk 1/4 cup low-sodium vegetable broth 1 tablespoon low-sodium soy sauce or tamari 1 tablespoon fresh lemon juice 1 teaspoon minced fresh ginger 1 teaspoon curry powder 2 teaspoons brown sugar Dash of salt 2 teaspoons olive oil, divided 1 pound reduced-fat firm tofu, drained and cubed 1 tablespoon low-sodium soy sauce or tamari 1 cup broccoli florets 1 medium red bell pepper, seeded and chopped 2 cups hot cooked rice or rice noodles 1/2 cup slivered almonds, toasted 1. In a medium bowl, whisk together all sauce ingredients (basil through salt) until well combined. (This can be made ahead and refrigerated up to two days.) 2. In a large wok or sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add tofu and soy sauce or tamari and stir-fry about 2 minutes. Flip tofu and stir-fry another 2 minutes, until tofu starts to brown. Flip tofu again, cook a few more minutes, and then remove from pan and set aside. 3. In the same wok or pan, add remaining 1 teaspoon of olive oil, broccoli, and red bell pepper. Stir-fry about 3 minutes. Add tofu and stir in basil-coconut sauce. Reduce heat to medium and cook about 3 more minutes. Serve over hot rice or noodles, garnished with slivered almonds. FUNctional Kitchen is provided by James Rouse, ND, and Debra Rouse, ND. PER SERVING: 434 cal, 47% fat cal, 24g fat, 9g sat fat, 0mg chol, 20g protein, 39g carb, 6g fiber, 330mg sodium |