Malaysian Inspired Tofu Curry

[cmcole]

This is not exceedingly low in carbs (I'm guessing the tamarind paste makes that a fact). I'm not sure what you'd substitute for it, so it is obviously not Induction-Friendly, and is best left until pre-Maintenance, likely.

You could, however, use the concept and make substitutions to make it lower in carbs.


* Exported from MasterCook *

Malaysian Inspired Tofu Curry

Recipe By eborah Madison
Serving Size : 4 Preparation Time 00
Categories : Main Dishes Tofu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Firm tofu
30 ounces coconut milk -- unsweetened
2 teaspoons sweetener (your choice of AS)
1 Tablespoon coriander -- ground
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 Tablespoon tamarind pulp
2 cloves garlic -- minced
1 Tablespoon ginger -- finely chopped
4 Roma tomato -- seeded and diced
4 scallion -- chopped
1 lime -- juiced
cilantro -- chopped

Drain, then dice the tofu into 1/2 inch cubes

Combine the milk, sweetener, spices, tamarind, garlic and ginger in a medium skillet

Boil for 1 minute; then add tofu

Lower heat and simmer for 10 minutes

Add tomatoes and scallions and simmer for approximately 10 minutes more

Add lime jucie and taste for salt (if necessary).

Add mushroom soy if desired

Serve with chopped cilantro

Cuisine:
"Asian"
Source:
"Vegetarian Cooking for Everyone"
Copyright:
"1997, Broadway Books"
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Per Serving (excluding unknown items): 632 Calories; 56g Fat (74.3% calories from fat); 16g Protein; 28g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 11 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0