The recipes we love
Red Curry Vegetables
60 g (2 oz) butter
60 ml (4 tbsp.) vegetable oil
400 g (14 oz) firm plain tofu, nature, cut into sticks
1 medium onion, thinly sliced
2/3 bag (500 g) of Arctic Gardens Yin Yang vegetables
2 garlic cloves, chopped
30 g (1 oz) chopped fresh ginger
30 g (1 oz) of red curry paste
375 ml (1 1/2 cups) coconut milk
Salt, to taste
1 small bunch fresh cilantro , chopped, for garnish (optional)
- In a large skillet, heat half the butter and oil over high heat and sauté the tofu. Remove the tofu from pan, leaving the pan on the stove.
- Add the remaining butter and oil in a pan and sauté all the vegetables for a few minutes. Add garlic and ginger and sauté about 1 minute.
- Put the tofu in the pan with the remaining ingredients. Stir and simmer a few minutes until the sauce thickens. Add salt to taste, garnish with cilantro and serve.
Nutrition Facts (per serving):
Protein: 17 g
Fat: 51 g
Carbohydrate: 26 g
Fibre: 8 g
Sodium: 95 mg