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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium vegetable broth red curry paste reduced-fat firm tofu |
||
| Calories 18 | ||
| Calories from Fat 0 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 161mg | 6% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 1.9g | ||
| Protein 1.2g | 2% | |
Thai-Style Tofu Ww in Microwave
By: KateL
Aug 17, 2008
Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce.
SERVES 4 , 4 cups
Ingredients
- 1/4 cup reduced-sodium vegetable broth or reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon red curry paste
- 14 ounces reduced-fat firm tofu, drained and cubed
- 1 cup fresh bean sprout
- 1/2 cup carrot, shredded
- 2 tablespoons fresh basil, chopped
Directions
1
Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.2
Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.3
Cover with plastic wrap; then prick a few holes in the plastic.4
Microwave on HIGH until heated through, 4-5 minutes.5
Top with the bean sprouts, carrots, and basil.
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- Course > Main Dish > Curries
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Microwave
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Kumquat the Cat's friend
On Sep 9, 2008
This was easy and very tasty. I particularly liked the combination of red curry paste and lime juice. Basil also made it very Thai authentic. I made it ahead and let it marinate a bit. Generally, though, I prefer my tofu grilled, baked or fried which browns the tofu and gives it a sort of crust that's lacking here. I would make this again, but grill or bake it. I did not make the low-sodium adjustments, and unfortunately I could not find reduced-fat tofu in the grocery store the day I made this so I used a regular firm tofu.
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