au couscous parfumé à la lime
Vous avez envie d'un plat à emporter sans la moindre attente? Ce cari vert au tofu est rapide et plein de légumes. Servi avec un couscous moelleux parfumé à la lime, il donne envie! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion. Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Lait de coco (extrait de noix de coco, eau) • Carottes • Brocoli chinois • Pois mange-tout • Couscous marocain (semoule de blé dur) (blé) • Limes • Pâte de cari verte thaïlandaise (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Coriandre.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Gai Lan
113 g
Pâte de cari vert
2 tbsp
Pois mange-tout
113 g
Lait de coco
1 unit(s)
Lime
1 unit(s)
Carotte
1 unit(s)
Coriandre
7 g
Couscous
0.5 cup
Huile
0.83 tbsp
Sel
0.19 tsp
Poivre
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
avec salade de tomates, de maïs grillé et d’épinards
