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Tofu with Thai Curry Sauce

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

Your rating: None Average: 3.8 (42 votes)

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.


READER'S COMMENT:
"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...
Tofu with Thai Curry Sauce Recipe

Makes: 4 servings, generous 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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)

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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.

Tips & Notes

  • 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

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.

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

Carbohydrate Servings: 1

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


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Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
High calcium
Gluten free
Diabetes appropriate
Servings
4
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Budget
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
Asian
Thai
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
The EatingWell Diabetes Cookbook (2005)
February/March 2005
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