Tofu Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Vegetable oil

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

  ⅜ tbsp or 5g

• Onions

  Raw

  1 ½ small or 105g

• Curry paste

  1 ½ tbsp or 23g

• Coconut milk

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

  ½ cup or 113g

• Tofu

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

  10 ½ oz or 298g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Red peppers

  Hot chili, raw

  1 ½ pepper or 68g

• Spearmint

  Fresh

  1 ½ tsp or 3g

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.