Thai Red Curry

SERVES 2 

Calories: 570 

Carbs: 82 g 

Fiber: 7 g 

Protein: 21 g

1. MAKE 8 triangles and SOAK in brine for 15 minutes

   1. • 7 ounces tofu, pressed

      • 2 cups water, boiling

      • 1 T sweet soya

      • 1 t chili paste

      • 1 t garlic salt

      • 1/2 t ginger paste

      • 1/2 t sesame oil

      • pinch Five Spice

      • pinch lemon grass powder

      • pinch white pepper

2. MAKE a lined baking sheet press and DRAIN the TOFU for 15 minutes

3. DEEP FRY TOFU for about a minute at 350 degrees and DRAIN

4. MAKE SAUCE

   1. • 1 T tamari

      • 2 t sugar

      • 1/4 cup chicken stock

      • 1 t chili paste

      • pinch white pepper

      • pinch curry powder

      • pinch masala

5. ADD 1/4 cup COCO MILK CREAM (DON'T SHAKE) to the wok and BRING to BOIL

6. ADD 2 T red curry paste and COOK about 2 minutes

7. ADD veggies and COOK about 4 minutes

   1. • 50 g red bell pepper, sticks

      • 100 g yellow squash, mooned

      • 100 g broccoli

      • 30 g jalapeno

      • 50 g mushrooms

      • 20 g onion, minced

      • 1/2 t ginger

      • 1/2 the can coco milk

8. ADD the SAUCE and COOK about 2 minutes

9. SERVE with TOFU and 2 cups brown rice