Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonstoasted sesame oil1(14 ounce) packageextra-firm tofu, cut into 1/2-inch pieces1(14 ounce) cancoconut milk2tablespoonsred curry paste1tablespoonlime juice2mediumcloves garlic, grated½teaspoonsalt1tablespoonavocado oil1(8 ounce) packagesliced mushrooms1bunchscallions, cut into 1-inch pieces6cupschopped kale2(10 ounce)packages zucchini noodles
Cook Mode(Keep screen awake)
Ingredients
2tablespoonstoasted sesame oil
1(14 ounce) packageextra-firm tofu, cut into 1/2-inch pieces
1(14 ounce) cancoconut milk
2tablespoonsred curry paste
1tablespoonlime juice
2mediumcloves garlic, grated
½teaspoonsalt
1tablespoonavocado oil
1(8 ounce) packagesliced mushrooms
1bunchscallions, cut into 1-inch pieces
6cupschopped kale
2(10 ounce)packages zucchini noodles
DirectionsHeat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.Originally appeared: EatingWell.com, April 2019
Directions
Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.
Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.
Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.
Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.
Originally appeared: EatingWell.com, April 2019
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Nutrition Facts(per serving)428Calories37gFat17gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
