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.

Makes 4 servings, generous 3/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

Sauce
1 cup "lite" coconut milk (see Ingredient notes)
2 tablespoons chopped fresh cilantro
1 teaspoon red curry paste, or to taste (see Ingredient notes)
1/2 teaspoon brown sugar
1/2 teaspoon salt, or to taste

Tofu & vegetables
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 (1 1/2 cups)

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 INFORMATION: Per serving: 179 calories; 11 g fat (4 g sat, 3 g mono); 0 mg cholesterol; 13 g carbohydrate; 10 g protein; 4 g fiber; 405 mg sodium.

Nutrition bonus: Vitamin A (90% daily value), Calcium (20% dv).

1 Carbohydrate Serving

TIP: 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.

I added some homegrown asparagus and green beans to the recipe. It is delicious and I might try some lemongrass as an addition next time.

Kristen, Santa Barbara, CA

I was nervous my husband wouldn't like it (tofu scares him) but we both LOVED it!

Katie, Herndon, VA

I added way more cilantro then the recipe called for and another tsp. of red curry paste. I also added a dash of fish sauce. The recipe is great, but needs a little more flavor for it to taste Thai.

Kate, Burlington, VT

My first attempt at this went very smoothly. This is an excellent recipe, the only problems I had came when I tried to divide this recipe for two. Otherwise great!

Ross & Eva

Good but could have used a bit more body.

Anonymous, Tallahassee, FL

Tasty but it needed a little umph. Last time I added basil, jalepeno and onion... Really good!

Anonymous, Los Angeles, CA

Kind of blah, even with extra curry paste. The Tofu with Peanut-Ginger Sauce from this site is a much better recipe.

Beth, Milwaukee, WI

I loved this dish! Of course, I modified because the recipe as listed is a little bland for my tastes. I added 2 1/2 teaspoons more curry paste, 1 tsp fish sauce and 1 tsp Sriracha hot sauce to add more flavor. This was awesome! Maybe I should have only given it 3 stars, but it was still tasty without the additions, but just not the flavor punch of the modified version.

Abbie, Peoria Heights, IL