Rating: 3.73 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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.

Source: EatingWell Magazine, February/March 2005

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.

    Advertisement
  • 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

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 Facts

generous 3/4 cup
162 calories; protein 10.6g; carbohydrates 8.1g; dietary fiber 2.6g; sugars 3g; fat 10.7g; saturated fat 4.2g; vitamin a iu 4862.8IU; vitamin c 60.5mg; folate 87.5mcg; calcium 247.9mg; iron 3mg; magnesium 70.7mg; potassium 396.8mg; sodium 371.8mg; thiamin 0.1mg.

2 vegetable
1 medium-fat meat
1 fat (saturated)

Advertisement