Tofu with Thai Curry Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. 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
- 14 ounces extra-firm tofu, preferably water-packed
- 2 teaspoons extra-virgin olive oil
- 4 cups baby spinach
- 1 medium red bell pepper, sliced
Nutrition Info
Per Serving
- Calories: 189 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 13 g
- Protein: 11 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Ingredient Tip
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.
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Most Helpful Reviews
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very delicious!
xbootyfulbaybex - November 30, 2006 09:56:28 PM PSTi had to do a recipe on a country my teacher assigned me and i picked this recipe out because i thought it was just easy. little did i know, this recipe is quite yummy! its not meat satisfying good, but this dish is great for tofu lovers. you should try out this recipe too. its not too difficult to make either!
8 of 10 found this review helpful.
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Delicious and easy
topnub - July 3, 2007 02:58:42 PM PSTThe curry sauce tastes excellent, though I didn't use the cilantro or brown sugar. I couldn't find light coconut milk at the store, so I used the full-strength stuff. I used a little more than a teaspoon of the red curry paste, and next time I make it I will probably use even more, since I love the flavor. You may want to add more sugar and salt, as I found myself salting the dish and adding a little Splenda (a third of a packet maybe, not too much) as I ate it, which enhanced the taste considerably.
2 of 2 found this review helpful.
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So good, and so easy!
Michelle - April 6, 2007 07:20:52 AM PSTThis recipe was so amazingly simple and I thought that it was so sweet! I omitted the curry paste because I didn't have any but everything else I followed according to the recipe. It only took about 20 minutes to make surprisingly plus, there really wasn't a whole ton to clean up. Great for during the week.
1 of 1 found this review helpful.
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Simple
KimChiReal - June 18, 2007 02:37:35 PM PSTThis is simple as you could get on cooking dinner. I am going to try it out. I am big fan of curry.
1 of 2 found this review helpful.
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Yummerific
yummerific - September 2, 2008 02:23:05 PM PSTThis was really easy to make and super yummy - it can also be made with Curry Powder (easy to find at almost any grocery store- I found it in Puerto Rico so have faith!) takes a little more than a tsp though - so I reccommend adding and tasting. Another good addition - if you like it spicy - is red Indian spice (don't know name of it) but be careful it is REALLY spicy. AND wash hands thouroughly after touching or your eyes, lips, etc. will be as they say - AFIRE!
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