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.

Stacy Fraser

Used by permission. (c) Eating Well, Inc.

Tofu with Thai Curry Sauce

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    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


    Prep: 5 min Total: 30 min (Quick)
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    • 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.


    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.

    nutritional information

    4 g
    11 g
    Saturated Fat:
    4 g
    12 g
    11 g
    409 mg
    Monounsaturated Fat:
    3 g
    2 vegetable, 1 medium-fat meat, 1 fat (saturated)
    0 g
    Carbohydrate Servings:
    240 mg
    Nutrition Bonus:
    Vitamin A (90% daily value), Calcium (20% dv).
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