Basil-Coconut Curry with Tofu
June, 2006

Serves 4 / Coconut milk, curry spices, and basil marry beautifully in this delicious one-dish lunch or supper.

Basil-Coconut Sauce
1 cup chopped fresh basil leaves
1/2 medium jalapeño pepper, seeded and finely chopped, or 1 pinch cayenne pepper
3/4 cup regular or light coconut milk
1/4 cup low-sodium vegetable broth
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon fresh lemon juice
1 teaspoon minced fresh ginger
1 teaspoon curry powder
2 teaspoons brown sugar
Dash of salt

2 teaspoons olive oil, divided
1 pound reduced-fat firm tofu, drained and cubed
1 tablespoon low-sodium soy sauce or tamari
1 cup broccoli florets
1 medium red bell pepper, seeded and chopped
2 cups hot cooked rice or rice noodles
1/2 cup slivered almonds, toasted

1. In a medium bowl, whisk together all sauce ingredients (basil through salt) until well combined. (This can be made ahead and refrigerated up to two days.)
2. In a large wok or sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add tofu and soy sauce or tamari and stir-fry about 2 minutes. Flip tofu and stir-fry another 2 minutes, until tofu starts to brown. Flip tofu again, cook a few more minutes, and then remove from pan and set aside.
3. In the same wok or pan, add remaining 1 teaspoon of olive oil, broccoli, and red bell pepper. Stir-fry about 3 minutes. Add tofu and stir in basil-coconut sauce. Reduce heat to medium and cook about 3 more minutes. Serve over hot rice or noodles, garnished with slivered almonds.



FUNctional Kitchen is provided by James Rouse, ND, and Debra Rouse, ND.




PER SERVING: 434 cal, 47% fat cal, 24g fat, 9g sat fat, 0mg chol, 20g protein, 39g carb, 6g fiber, 330mg sodium