Curry Lemongrass Tofu + Veggie Stir-Fry

Chef's Pick

Curry Lemongrass Tofu + Veggie Stir-Fry

  • 17 min.

  • 450 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 17 minutes

Clean mushrooms with a damp paper towel + thinly slice; heat 1 tbsp oil in a skillet over high, add mushrooms + cook undisturbed 3 min; sauté 3-4 min til browned + tender, season with salt/pep + set aside

Chop broccoli into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min; set aside

Heat 1 tbsp oil in skillet over med-high, slice tofu nuggets in half + heat 1-2 min til warm + browned; mix in 2-4 tbsp curry and veggies

Nutrition

Servings: 2

Amount per serving

450

Calories

10g

Fat

28g

Carbs

22g

Protein

6g

Sugars

Calories per serving

450

Total Fat

10g

13

Saturated Fat

1g

5%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

590mg

26%

Total Carbohydrates

28g

11%

Dietary Fiber

12g

43%

Total Sugars

6g

Included 3g added sugars

6%

Protein

22g

Vitamin D

0%

Vitamin C

2%

Calcium

27%

Iron

25%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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