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Vegetarian Coconut Curry With Tofu

Nutrition per serving    (USDA % daily values)
CAL
276
FAT
35%
CHOL
3%
SOD
36%

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Ingredients for 6 servings

0.25 c dry shredded baking-type coconut, unsweetened

2 c firm tofu, drained and cut into cubes

2 c vegetable stock

1.5 c canned coconut milk

5 kaffir lime leaves

1 small onion, cut into 1/4-inch dice

4 clv garlic, peeled and minced

3 t thai style chili paste, or to taste

3 T soy sauce

1 3-inch piced ginger, peeled and thinly sliced

0 juice of 1 lime

2 t brown sugar

1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces

2 c cauliflower, cut into florets

1 c mushrooms, sliced or left whole if small

1 red bell pepper, de-seeded and sliced

1 green bell pepper, de-seeded and sliced

1 c snow peas, left whole or cut in half

0 ciliantro leaves to taste as garnish

0 pean nut oil, as needed for wok

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