Thai Double Soy Stir-Fry
30 minutes or fewer Hot, bright and crunchy, this dish mixes plenty of protein with lower-carb veggiesyellow bell peppers, scallions and broccoli. Note: Some curry paste is made with fish sauce, so check the label.
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30 minutes or fewer
Hot, bright and crunchy, this dish mixes plenty of protein with lower-carb veggiesyellow bell peppers, scallions and broccoli. Note: Some curry paste is made with fish sauce, so check the label.
Ingredients
- 1 cup frozen shelled edamame
- 1/4 cup lite coconut milk
- 2 cloves garlic, finely chopped
- 1 Tbs. grated fresh ginger
- 1 Tbs. Thai red curry paste
- 2 cups bite-sized broccoli florets
- 1 medium-sized yellow bell pepper, seeded and diced
- 1/2 cup vegetable stock
- 1 Tbs. low-sodium soy sauce
- 6 oz. Thai-flavored baked tofu, cut into 1-inch pieces
- 8 to 12 cherry tomatoes
- 2 large scallions, chopped
- 1 Tbs. fresh lime juice
Preparation
Boil edamame 4 minutes in water to cover; drain, and set aside.
Heat 2 Tbs. coconut milk in large wok over high heat until it boils, about 30 seconds. Stir in garlic, ginger and curry paste. Add broccoli and bell pepper, and stir-fry 1 minute. Add vegetable stock and 1/4 cup water, and stir-fry 2 minutes more.
Stir in soy sauce and remaining coconut milk. Add edamame, tofu, tomatoes and scallions, and stir-fry until heated through. Drizzle with lime juice. Serve immediately.
Nutrition Information
- Calories 190
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 430 mg
- Sugar Content 2 g