Used by permission. (c) Eating Well, Inc.
|1 cup "lite" coconut milk, (see Ingredient notes)||14 ounces extra-firm tofu, preferably water-packed|
|2 tablespoons chopped fresh cilantro||2 teaspoons extra-virgin olive oil|
|1 teaspoon red curry paste, or to taste (see Ingredient notes)||4 cups baby spinach, (6 ounces)|
|1/2 teaspoon brown sugar||1 medium red bell pepper, sliced (1 1/2 cups)|
|1/2 teaspoon salt, or to taste|
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.
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.
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