Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp Vegetable oil
- 2 Garlic cloves, crushed
- 2 tsp Red curry paste, see recipe
- 1/2 lbs Tofu, diced
- 4 cup Cooked long grain rice
- 3 tbsp Soy sauce
- 1 Green onion, chopped
- 1 tbsp Cilantro leaves, chopped
- GARNISH
- 10 Green onions
- Thin cucumber slices
- =
Directions
1 Heat the oil in a wok over medium-high heat.
2 Add the garlic & stir-fry for 1 minute.
3 Add the curry paste & stir-fry until it releases its aroma.
4 Add the tofu & cook another 3 minutes.
5 Add the rice, mix & fry for 2 minutes.
6 Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish.
7 Serve with a clear soup & a salad & this makes a good meal in itself.
8 Serve with chilies in vinegar on the side: chop ½ c fresh green & red chilies & chop them into small pieces.
9 Add to 1 ½ c rice vinegar mixed with 1 tb soy sauce.
10 Serve immediately.
11 Refrigerated it will keep a couple of weeks