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Categories:
vegetable broth soy sauce lime juice fresh ginger Red Curry firm tofu fresh bean sprout carrot fresh basil
Viewed: 67 - Published at: 8 years agoIngredients
- 1/4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon red curry paste
- 14 ounces reduced-fat firm tofu, drained and cubed
- 1 cup fresh bean sprout
- 1/2 cup carrot, shredded
- 2 tablespoons fresh basil, chopped
Method
- Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
- Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
- Cover with plastic wrap; then prick a few holes in the plastic.
- Microwave on HIGH until heated through, 4-5 minutes.
- Top with the bean sprouts, carrots, and basil.
