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20 minute dinner recipes

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Tofu with Thai Curry Sauce

http://www.eatingwell.com/recipes/tofu_with_thai_curry_sauce.html

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.

4 servings, generous 3/4 cup each | Active Time: 5 minutes | Total Time: 20 minutes

Ingredients

Sauce

Tofu & vegetables

Preparation

  1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
  2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
  3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
  4. Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Nutrition

Per serving : 179 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 11 g Protein; 4 g Fiber; 409 mg Sodium; 241 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat (saturated)

Tips & Notes