Tofu with Thai Curry Sauce
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.
Prep Time:
5 mins
Total Time:
20 mins
Servings:
4 servings, generous 3/4 cup each
Ingredients
-
1 cup lite coconut milk, (see Ingredient notes)
-
2 tablespoons chopped fresh cilantro
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1 teaspoon red curry paste, or to taste (see Ingredient notes)
-
1/2 teaspoon brown sugar
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1/2 teaspoon salt, or to taste
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14 ounces extra-firm tofu, preferably water-packed
-
2 teaspoons extra-virgin olive oil
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4 cups baby spinach, (6 ounces)
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1 medium red bell pepper, sliced (1 1/2 cups)
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.
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 information
Calories 179, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Sodium 409 mg, Carbohydrate 12 g, Fiber 4 g, Protein 11 g, Potassium 241 mg. Daily Values: Vitamin A 90%, Calcium 20%. Exchanges: Vegetable 2,Medium-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Red Curry with Vegetables
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.
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