Portions:
4
Serving
Size:
1/4 cup zoodles, 1/4 of the tofu, 2 shrimp, 1/4 cup curry sauce
- Diet
Types:
- Diabetes
- Dialysis
- Lower Protein
- CKD non-dialysis
Ingredients
- 14 ounce container firm or super firm tofu
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 tablespoons coconut aminos, divided
- 1 tablespoon corn starch
- 1 cup zucchini
- 1 tablespoon Thai red curry
- 1/2 cup coconut cream
- 1/4 cup peanut butter
- 1 tablespoon unpacked brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 cup water
- 8-10 shrimp
- 1/2 of a lime
- 1/8 teaspoon pepper
- 2 garlic cloves
- 1/2 red bell pepper
- Cilantro to garnish, optional
Preparation
- Use towels to press tofu and remove/absorb water. Repeat as needed with new towels.
- Preheat the oven to 400 F. Cube tofu into 1-inch sections. In a medium bowl and toss tofu with oil 1 tablespoon coconut aminos, and corn starch. Bake on baking sheet for 20-25 minutes or until edges are golden brown.
- Meanwhile, use a spiral tool or hand spiralizer to make the zucchini noodles. You may also cut into thin strips with a vegetable peeler or cube if desired.
- In a medium pot mix red curry, coconut cream, peanut butter, remaining coconut aminos, brown sugar, apple cider vinegar, and water. Simmer on low for about 10 minutes while stirring occasionally.
- Peel and devein shrimp, add juice from the half lime and pepper. In a medium non-stick pan sauté shrimp with remaining olive oil for 2-3 minutes per side until shrimp is bright pink. Set aside.
- Mince garlic and slice bell pepper into strips. Place back in the pan on medium-high heat along with zucchini and cook for 3-4 minutes. Don’t over cook or zoodles will become watery.
- Place zucchini noodles on four plates and evenly divide tofu, shrimp and curry sauce over each. Top with cilantro leaves.
Helpful hints
- Look for the lowest sodium variety of coconut aminos. Some can be as high as regular soy sauce.
- Soba noodles can be substitute for the zucchini noodles. It will add about 6 grams of carbohydrate, 15 mg more sodium, and 70mg less potassium.
- This dish provides a complete meal. With new research we have learned not all of the potassium and phosphorus are absorbed from whole foods sources such as tofu, peanut butter and vegetables.
Submitted by: DaVita Dietitian Pam from Maryland.
Nutrients per serving
Calories 460
Protein 15 g
Carbohydrates 35 g
Fat 26 g
Cholesterol 28 mg
Sodium 320 mg
Potassium 397 mg
Phosphorus 332 mg
Calcium 94 mg
Fiber 3.6 g
Added Sugar 5 g
Kidney and kidney diabetic food choices
- 2 protein
- 1/2 vegetable, low potassium
- 3-1/2 fat
- 2 high calorie
Carbohydrate choices
3
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