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    You are in: Home / Recipes / Spicy Coconut Tofu Recipe
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    Spicy Coconut Tofu

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 15, 2009

      Pretty good, wasn't able to make it exactly as the recipe is written due to a lack of ingredients. I used 1/4 of an onion instead of the green, broccoli instead of green beans and left out the mushrooms.

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    • on January 29, 2009

      Amazing! We made it for friends, and they loved it. We did not really use the cornstarch, we just let some of the liquid boil out. We also used fresh green beans and chili peppers. Be generous with the spices - it makes a big difference! It's even great the next day, once the sauce really absorbs into the veggies. Thanks!

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    • on September 15, 2008

      Pretty tasty in the end though we added more of all the spices to suit our tastes. I liked that the tofu was broiled rather than fried. I used fresh greenbeans, no oil and low fat cocunut milk. Thanks for posting. This was tried for the vegetarian swap.

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    Nutritional Facts for Spicy Coconut Tofu

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.1
     
    Calories from Fat 273
    64%
    Total Fat 30.3 g
    46%
    Saturated Fat 18.4 g
    92%
    Cholesterol 0.0 mg
    0%
    Sodium 1130.1 mg
    47%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 8.4 g
    33%
    Sugars 12.1 g
    48%
    Protein 17.5 g
    35%

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