April 8th, 2012
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Cut tofu into 3/4 inch cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1 to 2 minutes. Add tofu; stir fry 2 to 3 minutes or until lightly browned. Add mushrooms and stir fry 2 to 3 minutes.
Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well.
Add green beans; reduce heat to medium and boil 5 to 8 minutes or until beans are crisp tender.
Add red pepper; cook until sauce has thickened to desired consistency, about 3 to 4 minutes. Stir in lime juice and sugar.
Serve over hot rice and garnish with green onion and basil or coriander.
Nutrients per serving: 408 calories, 14 g protein, 19 g fat, 52 g carbs, 6 g fibre.