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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)


  • Active

  • Ready In

  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 ½-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.
  • 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 information

  • 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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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