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Tofu with Thai Curry Sauce
Tofu with Thai Curry Sauce
11 Reviews
From: EatingWell Magazine, February/March 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.
- By: Stacy Fraser EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup “lite” coconut milk, (see Ingredient notes)
- 2 tablespoons chopped fresh cilantro
- 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 baby spinach, (6 ounces)
- 1 medium red bell pepper, sliced (1½ cups)
Preparation
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Active
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Ready In
- To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight ½-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- 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.
- Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
- 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.
- Serving size: generous ¾ cup
- Per serving: 162 calories; 11 g fat(4 g sat); 3 g fiber; 8 g carbohydrates; 11 g protein; 88 mcg folate; 0 mg cholesterol; 3 g sugars; 4,863 IU vitamin A; 61 mg vitamin C; 248 mg calcium; 3 mg iron; 372 mg sodium; 397 mg potassium
- Nutrition Bonus: Vitamin C (102% daily value), Vitamin A (97% dv), Calcium (25% dv), Folate (22% dv)
- Carbohydrate Servings: ½
- Exchanges: 2 vegetable 1 medium-fat meat 1 fat (saturated)
Reviews 11
December 30, 2015
By: EatingWell User
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
February 11, 2014
By: tbingham
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
December 07, 2012
By: EatingWell User
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
March 23, 2012
By: mjayres
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
September 15, 2011
By: jsigrist2
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
August 17, 2011
By: angie
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
May 25, 2011
By: raheli4
Just Meh
With a bit of added Sriracha, this was ok, but nothing special. I wouldn't make it again.
Pros: Healthy
Cons: Tasteless
February 05, 2010
By: brooklynliz
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.
January 14, 2010
By: alyssa.bernanke
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.
