- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 14 ounces Organic Tofu drain and cut (Mori-Nu Tofu may be used also)
- 2 tablespoons Lime Juice
- 1 teaspoon Ground Turmeric
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 2 teaspoons Olive Oil
- 1 cup Light Coconut Milk
- 1 tablespoon Red Curry Paste to 2 tablespoons
- 1 cup green peas - shelled
- 1 cup Frozen Peas thawed
- 1/2 cup Yellow Tomatoes chopped
- 4 cups rice - cooked
Directions
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; saute 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.
Serving size: 1 cup tofu mixture and 1 cup rice.
