Tofu with Thai Curry Sauce

Name: Tofu with Thai Curry Sauce
Total time: 20 min
Ingredients: 1 cup 1 cup “lite” coconut milk, (see Ingredient notes); 2 tablespoons chopped fresh cilantro; 1 teaspoon 1 teaspoon red curry paste, or to taste (see Ingredient notes); ½ teaspoon brown sugar; ½ teaspoon salt, or to taste; 14 ounces extra-firm tofu, preferably water-packed; 2 teaspoons extra-virgin olive oil; 4 cups 4 cups baby spinach, (6 ounces); 1 1 medium red bell pepper, sliced (1 1/2 cups)

Rating: 3.73 stars

11 Ratings
11 Reviews

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.

Stacy Fraser

Source: EatingWell Magazine, February/March 2005

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Ingredients

1 cup 1 cup “lite” coconut milk, (see Ingredient notes)
2 tablespoons chopped fresh cilantro
1 teaspoon 1 teaspoon red curry paste, or to taste (see Ingredient notes)
½ teaspoon brown sugar
½ teaspoon salt, or to taste
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups 4 cups baby spinach, (6 ounces)
1 1 medium red bell pepper, sliced (1 1/2 cups)

Directions

Step 1

To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.

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Step 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.
Step 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.
Step 4

Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Tips

Ingredient Notes: Look for reduced-fat coconut milk (labeled “lite”) in the Asian section of your market.

Red curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars in the Asian section of the supermarket.

Nutrition Facts

Serving Size: generous 3/4 cup

Per Serving:

162.2 calories; protein 10.6g 21% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 2.6g 10% DV; sugars 3g; fat 10.7g 16% DV; saturated fat 4.2g 21% DV; cholesterolmg; vitamin a iu 4862.8IU 97% DV; vitamin c 60.5mg 101% DV; folate 87.5mcg 22% DV; calcium 247.9mg 25% DV; iron 3mg 17% DV; magnesium 70.7mg 25% DV; potassium 396.8mg 11% DV; sodium 371.8mg 15% DV; thiamin 0.1mg 12% DV.

Exchanges:

2 vegetable
1 medium-fat meat
1 fat (saturated)

Reviews (11)

Read More Reviews

11 Ratings

5 star values: 3
4 star values: 5
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

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EatingWell User

12/30/2015

LOVED IT This was wonderful. I actually used green curry instead of red and I added green beans! (Green Thai tofu curry NEEDS green beans in my opinion. ) Also I used orange peppers instead of red. It was so delicious and tasted healthy and light. Served it over brown rice. Yum Yum can't wait to make this in bulk for a dinner party. Pros: So easy to make Read More

tbingham

02/12/2014

Tweaked Recipe Based on reviews and recommendations I added more curry paste and more veggies (mushroom broccoli beans onion) to this recipe and used Fish Sauce. I increased the Curry sauce by 50% to accommodate the additional veggies. I loved it! Next time I might add a little more spice with a hotter curry paste. Pros: Flavorful low calorie Cons: Unable to comment on original recipe as I added to it based on others' reviews Read More

EatingWell User

12/08/2012

I love this stuff. I don't understand why nobody else likes this stuff. I think it's wonderful. I confess I added zucchini the first time I made it and cauliflower the second time because I wanted more vegetables. I also added extra curry paste and used full fat coconut milk (because 'lite' is not available here). I serve it with brown rice. I love the leftovers the next day for lunch. Pros: Easy Cons: None Read More

mjayres

03/23/2012

Needs More! In order to get the taste you expect in a restaurant you would have to add: 1)Atleast 2 Tablespoons of Curry Paste (Plastic Tub is BEST) 2)Fish Sauce 3) Regular Coconut Milk 4) Garlic Pros: Healthier Version Cons: Not enough Flavor Read More

EatingWell User

10/30/2011

I would say this is a solid base of a recipe. The flavor was not powerful enough - next time I'll probably add more red curry paste (or rooster chili sauce) and maybe more cilantro and even some lime juice for that sour contrast usually found in Thai cuisine. Read More

EatingWell User

10/30/2011

This is one of my favorite recipes very easy to make. Before eatingwell.com changed their setup this recipe had many many comments attached to it that I found very helpful the first time I made it. Adding onions more curry powder more cilantro and fish sauce are just a few of the suggestions I remember. I wanted to share with others what was lost when the site changed. I hope this helps! Read More

alyssa.bernanke@gmail.com

10/30/2011

Following the advice of the comments on this dish I added more curry paste (I used a tablespoon but next time it will definitely be at least 2 it definitely needed more!) and threw in some stir fry veggies. It came out pretty good especially when I added some sriracha chili sauce to the finished product. My one most important recommendation: don't even think about making this dish without broccoli!!!!! The broccoli soaks up the sauce so well I will definitely be adding more next time. Read More

brooklynliz

10/30/2011

I wish I liked it better but I just didn't. I'm chalking it up to the amazing thai food I have nearby. I will try to make it again but add a TON more curry paste and more veggies. It was easy enough to make and can see how you can make it your own. Read More

raheli4@yahoo.com

10/29/2011

Just Meh With a bit of added Sriracha this was ok but nothing special. I wouldn't make it again. Pros: Healthy Cons: Tasteless Read More

angie

10/29/2011

Loved it! I loved this dish i felt it tasted similar to what i would get at a restaurant. Traditional thai food is loaded with calories i enjoyed that this is a lighter version of a much loved ethnic food. Wish i had read others posts about this recipe prior it definitely needed some more curry paste. Other than that it was delish! Pros: Easy Fast Delicious Cons: Needs more curry paste Read More

jsigrist2@gmail.com

10/29/2011

bad This was the first of many eating well recipes that I disliked. It was so disgusting I had to throw out the whole recipe. it was very disheartening because I was really looking forward to this one. I followed the reviewers suggestions by adding more curry paste and by adding onions. It seemed more sweet to me and the whole taste was just off. Needless to say I wouldn't try it again Pros: it was fast to make Cons: flavorless..the taste was horrible Read More

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Tofu with Thai Curry Sauce

Ingredients

Directions

Tips

Nutrition Facts

Reviews (11)

All Reviews for Tofu with Thai Curry Sauce

Account

More

Tofu with Thai Curry Sauce

Ingredients

Directions

Tips

Nutrition Facts

Reviews (11)

All Reviews for Tofu with Thai Curry Sauce