Tofu with Thai Curry Sauce Recipe
3 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: * 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)
|
|
Directions: |
Directions: 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. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5 |
Personal
Notes: |
Personal
Notes: 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)
|
|
This recipe for Tofu with Thai Curry Sauce is from