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%)

  1 ½ tsp or 7g

• 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)

  9 tbsp or 135g

• 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. Cook the rice according to package directions.
2. Heat the oil in a skillet over medium-high heat. Add the chopped onion and curry paste and cook, stirring, until fragrant, about 1 minute. Stir in the coconut milk and bring to a gentle simmer.
3. Add the tofu and green beans and simmer, stirring occasionally, until the beans are crisp-tender and the tofu is heated through, 6–8 minutes.
4. Serve the curry over the cooked rice and garnish with the sliced chili and fresh spearmint.