Tofu Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ tbsp or 4g

• Onions

  Raw

  1 small or 70g

• Curry paste

  1 tbsp or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅓ cup or 75g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  7 oz or 198g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Spearmint

  Fresh

  1 tsp or 2g

Directions

1. Prepare the rice according to package instructions and set aside.
2. Heat vegetable oil in a pan over medium-high heat. Add chopped onion and curry paste, stirring well. Pour in coconut milk and bring to a boil. Add tofu and green beans, cooking until the beans are tender.
3. Serve the curry mixture over the rice, garnishing with chili peppers and fresh spearmint.

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