Tofu with Thai Curry Sauce

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (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.

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...

Makes: 4 servings, generous 3/4 cup each

Active Time: 5 minutes

Total Time: 20 minutes

Nutrition Profile

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)

Preparation

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 1/2-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.

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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