Spicy tofu in oriental curry sauce with white rice and vegetable salad
|
Author: sriram bala Status: published Published: Sep 13,2007 license cc-by-nc tags: rice, sauce, tofu, spicy, curry, cucumber, diabetes, IMG_7826, baby carrot,
|
Share on Twitter1/3 cup of cooked rice -> 15 grams. of carbs.
Curry -> 8 grams of carbs.
Salad -> 2 grams of carbs.
Total carbs. -> 25 grams of carbs
Curry recipe
------------------
1/2 teaspoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 stem lemongrass, trimmed to the inner core and chopped very finely
1/2 teaspoon tomato paste
1 teaspoon Splenda (or your choice of sugar or sweetener)
1 small thai green chilly, de-seeded and finely chopped
1 teaspoon light coconut milk
1/2 red pepper, cut into thin slices
2 mushrooms, cut into thin slices
1/2 teaspoon soy sauce (I like to use tamarind paste)
1/2 a block of firm tofu, cut into squares and lightly toasted with fresh ground pepper and spices
Crisp the tofu squares with a touch of PAM spray on both sides. Add the rest of the ingredients and cook on medium heat, stirring often, till done. Careful with the stirring. The tofu is delicate, and will break up if you are too harsh.
