Directions:
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
- Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add 1/3 cup coconut milk, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds.
- Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes.
- Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1327.92 Kcal (5560 kJ) | ||
| Calories from fat | 1001.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.28g | 171% | |
|---|---|---|---|
| Sodium | 1658.27mg | 69% | |
| Potassium | 3671.98mg | 78% | |
| Total Carbs | 52.46g | 17% | |
| Sugars | 19.04g | 76% | |
| Dietary Fiber | 13.18g | 53% | |
| Protein | 57.53g | 115% | |
| Vitamin C | 302mg | 503% | |
| Vitamin A | 3mg | 99% | |
| Iron | 69mg | 383% | |
| Calcium | 785mg | 79% | |
| Amount Per 100 g | |||
| Calories | 96.97 Kcal (406 kJ) | ||
| Calories from fat | 73.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 171% | |
|---|---|---|---|
| Sodium | 121.09mg | 69% | |
| Potassium | 268.14mg | 78% | |
| Total Carbs | 3.83g | 17% | |
| Sugars | 1.39g | 76% | |
| Dietary Fiber | 0.96g | 53% | |
| Protein | 4.2g | 115% | |
| Vitamin C | 22.1mg | 503% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 5mg | 383% | |
| Calcium | 57.3mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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