with Lime-Scented Couscous
Feeling like takeout without all the waiting? This green curry with tofu is speedy and packed with veggies. Served with fluffy couscous, scented with lime, this is craveable! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Carrots • Gai lan • Snow peas • Moroccan couscous (durum wheat semolina) (wheat) • Limes • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Cilantro.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Gai Lan
113 g
Green Curry Paste
2 tbsp
Snow Peas
113 g
Coconut Milk
1 unit(s)
Lime
1 unit(s)
Carrot
1 unit(s)
Cilantro
7 g
Couscous
0.5 cup
Oil
0.83 tbsp
Salt
0.19 tsp
Pepper
0.125 tsp
- Peel, then cut carrot into 1/4-inch half-moons.
- Cut bottom 1/2-inch from gai lan, then cut into 1-inch pieces.
- Trim snow peas.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate.
- Add 1/3 cup (2/3 cup) water, 1 tsp (2 tsp) oil and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Meanwhile, heat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrot, snow peas and 1 tbsp (2 tbsp) water. Cook, stirring often, until tender-crisp, 1-3 min.
- Season with salt and pepper.
- Add green curry paste to the pan. Cook, stirring occasionally, until fragrant, 30 sec.
- Add tofu, gai lan, coconut milk and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until curry thickens slightly, 3-4 min.
- Season with salt and pepper, to taste.
- Stir lime zest and half the cilantro into the couscous.
- Divide couscous between bowls.
- Top with tofu and veggie green curry.
- Sprinkle over remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate. Use the same pan to cook veggies in step 4.
Add tofu to curry along with gai lan, coconut milk and 1/4 cup (1/2 cup) water. Follow the rest of the recipe as written.
680
kcal
Calories
37
g
Fat
19
g
Saturated Fat
59
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
27
g
Protein
0
mg
Cholesterol
490
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
700
mg
Calcium
6.5
mg
Iron
with Tomato, Charred Corn and Spinach Salad
