Tofu, Cauliflower & Sweet Potato Green Curry

Serves 4

Ingredients

2 tablespoons peanut oil

1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces

2 tablespoons green curry paste

1 (14 ounce) can light coconut milk

1 tablespoon fish sauce

3 cups cauliflower florets

1 medium sweet potato, cut into 1-inch pieces

2 scallions, sliced, whites and greens divided

1 tablespoon lime juice, plus lime wedges for serving

Chopped fresh cilantro for garnish

Directions

1. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Pat tofu dry and add to the pan. Cook in a single layer, until browned on the bottom, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until browned on all sides, about 4 minutes more. Transfer to a plate.
2. Add curry paste to the pan and cook, stirring, for 1 minute. Stir in coconut milk and fish sauce and bring to a simmer. Add cauliflower, sweet potato and scallion whites. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender, 12 to 14 minutes. Stir in the tofu and lime juice.
3. Garnish with scallion greens and cilantro and serve with lime wedges, if desired.

Nutrition per serving (1 ¾ cups): Calories: 284; Fat 18g; Carbohydrates 18g: Protein 14g; Sodium 795mg.

Nutrition per 1 cup portion: Calories: 160; Fat 10g; Carbohydrates 10g: Protein 6g; Sodium 450mg.

Recipe from: Eating Well Magazine. Weeknight Mains. Recipe by Breanna Killeen. January/February 2022.

Cashew Chicken Lettuce Wraps

Serves 8

Ingredients

2 tablespoons canola oil, divided

½ cup sliced scallions, plus more for garnish

¼ cup sliced shallot

2 tablespoons grated fresh ginger

2 pounds ground chicken or turkey

¾ cup unsalted cashews or peanuts, toasted

½ cup thinly sliced celery

½ cup no-salt-added chicken broth

1 tablespoon cornstarch

2 tablespoons lime juice, plus lime wedges for serving

2 tablespoons brown sugar

2 tablespoons chile-garlic sauce

2 tablespoons 50%-less-sodium tamari

1 tablespoon toasted sesame oil

16 leaves Boston or Bibb lettuce

Toasted sesame seeds & thinly sliced bird’s eye chiles for garnish

Directions

1. Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.
2. Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.
3. Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.

Tip: Refrigerate filling (Steps 1-2) airtight for up to 2 days.

Nutrition per serving (2 lettuce wraps): Calories 319; Fat 20g; Carbohydrates 12g: Protein 23g; Sodium 281 mg.

Nutrition per lettuce wrap: Calories 160; Fat 10g; Carbohydrates 6g: Protein 12g; Sodium 141 mg.

Recipe from: Eating Well Magazine. Weeknight Mains. Recipe by Laura Kanya. January/February 2022.