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Lemongrass Tofu

Lemongrass Tofu

Get Ready

Servings: Serves 4

Prep Time: 0 minutes

Cook Time: 16 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil, divided
2 (8 oz.) pkg cubed super firm tofu, drained
4 stalks lemon grass
3 each garlic cloves
1/2 teaspoon Crushed red pepper flakes or to taste
1 medium red onion halved and thinly sliced
2 medium red bell peppers, thinly sliced
2 tablespoons mirin (rice wine, such as Kikkoman brand), dry white wine (such as a Sauvignon Blanc), or water
1 cup coconut milk
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon salt, or to taste
1 (12 oz.) pkg fresh or frozen trimmed green beans
1 cup shredded basil or cilantro leaves
1 each lime cut into wedges (optional garnish)

directions:

Note: If lemongrass is unavailable, substitute the grated zest of 2 lemons.
1. Heat 1 Tbsp. of the oil over medium-high heat in a large nonstick skillet until very hot. Fry tofu until golden, about 3 to 5 minutes. Turn over and fry another side. Remove tofu and drain on a paper towel-,-lined plate.
2. Remove tough outer stalks from lemongrass, then trim ends to use only the middle heart of the stalk, which is pale yellow and softer than the outer layers. Cut into 1?2-inch pieces. Drop into a food processor through the feed tube with the machine running, along with garlic and red pepper flakes. Pulse until coarsely chopped.
3. Add remaining 1 Tbsp. oil to skillet and heat over medium heat. Add lemongrass mixture, onion, and bell peppers. Cook over medium-low heat, stirring, for about 1 minute, until fragrant. Add mirin, wine, or water, stir, and partially cover. Cook until onions are tender, about 5 minutes.
4. Add coconut milk, soy sauce, sugar, and salt and stir to mix. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer, add green beans, and stir. If desired, thin the stew with a few tablespoons of water. Cover and cook until beans are tender, about 6 minutes. Uncover and add reserved tofu and basil or cilantro. Heat over medium heat until tofu iswarmed through. Transfer to a serving bowl and serve hot, garnished with lime wedges if desired.
Source: Fresh Magazine January, February 2010

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Quantity Ingredients coupon
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2 tablespoons olive oil, divided  
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2 (8 oz.) pkg cubed super firm tofu, drained  
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4 stalks lemon grass  
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3 each garlic cloves  
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1/2 teaspoon Crushed red pepper flakes or to taste  
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1 medium red onion halved and thinly sliced  
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2 medium red bell peppers, thinly sliced  
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2 tablespoons mirin (rice wine, such as Kikkoman brand), dry white wine (such as a Sauvignon Blanc), or water  
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1 cup coconut milk  
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1 tablespoon low-sodium soy sauce  
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1 teaspoon sugar  
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1/4 teaspoon salt, or to taste  
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1 (12 oz.) pkg fresh or frozen trimmed green beans  
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1 cup shredded basil or cilantro leaves  
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1 each lime cut into wedges (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 243
Total Fat 27 g (42%)
Saturated Fat 13 g (65%)
Cholesterol 0 n/a
Sodium 300 mg (13%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 8 g (32%)
Protein 19 g (32%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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