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Ingredients
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1 (12 ounce) package extra-firm tofu
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1 (15 ounce) can pineapple chunks in juice
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1 (13.5 ounce) can light coconut milk
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2 tablespoons liquid aminos (such as Bragg®)
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1 tablespoon minced fresh ginger
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2 ½ teaspoons red curry paste
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2 ½ teaspoons chili powder
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2 teaspoons yellow curry powder
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3 cloves garlic, minced
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1 tablespoon cornstarch
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1 tablespoon water
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¼ cup minced fresh basil
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1 tablespoon minced jalapeno pepper
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1 ½ cups chopped bok choy
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1 ½ cups chopped fresh spinach
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1 bunch green onions, diced
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5 medium mushrooms, chopped
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2 large Anaheim chile peppers, diced
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2 small Roma tomatoes, diced
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salt to taste
Directions
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Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
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Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
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Discard wet paper towels and cube tofu. Place on the prepared baking tray.
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Bake in the preheated oven until adequately dry, about 20 minutes.
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While the tofu is baking, drain pineapple chunks, reserving juice.
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Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
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Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
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Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
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Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutrition Facts (per serving)
291 | Calories |
14g | Fat |
35g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 291 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 6g | 30% |
Sodium 472mg | 21% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 5g | 19% |
Total Sugars 21g | |
Protein 13g | 26% |
Vitamin C 91mg | 102% |
Calcium 422mg | 32% |
Iron 8mg | 42% |
Potassium 868mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.