Rated 5.0 stars by 1 users
Entree
Asian
4 cups curry and 4 cups rice
10 minutes
30 minutes
A taste of South Asia without leaving home. This is an easy, satisfying entrée for mid-week.
14 ounces Organic Firm Tofu, drained and cut into cubes or strips (Mori-Nu Tofu may be used also)
2 tablespoons organic lime juice
1 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup Organic Sno Peas
1/2 cup yellow tomatoes, chopped
1 cup frozen peas, thawed
4 cups rice, cooked
Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes).
Remove tofu from pan sprinkle with lime juice, turmeric, salt and pepper.
Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes.
Add tofu, and cook 7 minutes or until golden.
Combine milk and curry paste; add to pan.
Reduce heat, and simmer 3 minutes.
Add peas and tomatoes cook 2 minutes.
Serve over rice.
