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Active: 25 min Total: 40 min
Cuisines

Ingredients

Metric
Servings:
4
Curried Tofu with Cabbage and Carrots with Brown Rice:
  • Jalapenos - 2 , seeded and diced
  • Carrots - 2/3 lb , grated
  • Cabbage, green or red - 1 small head , sliced
  • Cilantro - 1/4 bunch , chopped
  • Chicken breasts - 1 1/2 lbs , sliced
  • Oil, cooking - 2 1/2 Tbsp
  • Fish sauce - 2 Tbsp + 2 Tbsp
  • Maple syrup - 1 Tbsp + 1 Tbsp
  • Coconut milk - 1 cup
  • Curry paste, red - 2 Tbsp
  • Stock, chicken - 1 cup
  • Lime - 1 , juice of

Prep

  1. Jalapenos / Carrots / Cabbage / Cilantro - Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and chop cabbage. (Can be done up to 5 days ahead)
  2. Chicken - Slice into pieces. Season with salt and pepper and tenderize. (Can be done up to 1 day ahead)

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Make

  1. Heat a saute pan over medium-high heat. Add oil and then jalapenos to heated oil with some salt. Next add in chicken with first parts of fish sauce and maple syrup, plus a sprinkle of black pepper. Saute until golden brown on the outside and cooked through. Remove and set aside.
  2. Return saute pan to heat and then add in coconut milk, curry paste, second parts of fish sauce and maple syrup. Whisk together. Next add in cabbage and carrots with stock. Saute until tender but still crunchy, 6 to 8 minutes. Finish with lime juice and season to taste with more salt, pepper, curry paste, or sweetener.
  3. Enjoy curried cabbage and carrots topped with chicken. Sprinkle on cilantro.

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