This is another recipe from the Weight Watchers website.  It is only 3 points per serving!  I wanted something light the night before my weekly weigh in.  This was perfect.  Ben actually made it while I worked out.  It was his first experience cokoing with tofu.  He grumbled that it is bad enough I make him eat tofu much less prepare it :-).  I enjoyed it, Ben thought it needed a bit more spice.  We will probably adjust that the next time we make it.  There was also a ton of leftovers, which I like.

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-1 tbsp olive oil

-1 med red onion

-2 med garlic cloves

-2 tsp thai curry paste, red (I think we may do more next time)

-14oz light cocnut milk

-2 tsp fish sauce

-2 small sweet red peppers, cut into 1/2″ squares

-1/2 lb baby carrots (we chopped up regular ones)

-1/2lb snap peas cut inot 1″ pieces

-15 oz tofu cut into 1/2″ cubes

-2 tsp corn starch

-1/4 c water

-1/4 c basil

Instructions

  • In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.
  • Mix curry paste with 2 tablespoons milk. Add paste mixture, remaining milk and fish sauce to skillet. Bring to a boil. Add peppers, carrots, green beans and tofu. Simmer until vegetables are tender, stirring occasionally, 15 to 20 minutes.
  • With slotted spoon remove vegetables; keep warm.
  • Mix cornstarch with water. Add to sauce. Bring to a boil, stirring until thickened. Mix with vegetables and basil; serve. Yields 3/4 cup per serving.
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