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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.
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.
- 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