I originally used this blog to share healthy recipes that I made while receiving foodstamps as an Americorps*VISTA. Now, I am a VISTA alum and a full-time grad student working two jobs. I no longer qualify for foodstamps, but I am still on a very tight food budget. I use this blog to share recipes, voice my opinions on being healthy, and share how much I spend at the grocery store every week on food.
Sunday, July 11, 2010
Recipe: Yellow Curried Tofu with Veggies
This was more of an experiment than anything else. I bought a relatively large container of yellow curry paste during my trip to Jungle Jim's and decided it was time to put it to use. There were directions on the back for a typical curry dish, but I altered it to make it vegetarian friendly and cut it down so it only made two servings instead of five. Below is the ingredients and directions for my version of the recipe.
ingredients:
4 tsp yellow curry paste
1/2 tbsp peanut oil
9 tbsp coconut milk, divided
3 tbsp water
2/5 block extra-firm tofu, drained
2 cups broccoli florets
1.5 cups sugar snap peas
directions:
in a wok or large frying pan, stir-fry yellow curry paste, peanut oil, and 6 tbsp coconut milk. add tofu, water, and remaining 3 tbsp coconut milk and bring to a low boil. add broccoli and sugar snap peas, continuing to stir-fry until the vegetables have softened.
I ate this over brown rice, though in hindsight I should have considered using my soba noodles, instead.
No comments:
Post a Comment