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Recipe Time
Hands On: 26 Minutes
Total: 26 Minutes
Yield: Serves 4 (serving size: 1 bowl)
Nutritional Information, Amount per serving
Calories: 292
Fat: 12.4g
Saturated fat: 1g
Monounsaturated fat: 8.2g
Polyunsaturated fat: 2.6g
Protein: 13g
Carbohydrate: 35.4g
Fiber: 6.1g
Cholesterol: 0.0mg
Iron: 3.2mg
Sodium: 686mg
Calcium: 201mg
1 cup uncooked jasmine rice
1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons canola oil, divided
2 cups (2-inch) cut haricots verts
1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
1 red bell pepper, cut into julienne strips
2 tablespoons green curry paste
1 cup organic vegetable broth
3 tablespoons lower-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons grated lime rind
1 cup thinly sliced fresh basil
Lime wedges (optional)
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