Thai-tofu CurryEn Español (Spanish Version)
Serving Size½ of recipeCalories
16.5 gSaturated Fat4.5 gSodium
699 mgTotal Carbohydrate
11.5 gDietary Fiber4.5 gProtein
13 gServings2IngredientsMeasuresExtra-firm, drained tofu (see directions below)7 ouncesLite coconut milk½ cupRed curry paste1 teaspoonSugar½ teaspoonSalt½ teaspoonOlive oil1 tablespoonBaby spinach, packed2 cupsSnap peas1 cup
You can substitute boneless, skinless chicken breast for the tofu, if desired.
DirectionsPress water from 14-ounce block of tofu by putting it in between several layers of paper towels and placing a dinner plate on top. Let sit for 15 minutes. Divide block into 2 halves, keep 1 half and freeze the other half for later use.Cube the tofu into ½-inch squares.Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.Heat oil in a large wok or nonstick sauté pan over medium-high heat. Add tofu and cook for 5-7 minutes, rotating until each side is golden.Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.
1 medium fat substitute; 2 fats; 1.5 vegetables
Side Suggestions: Brown Rice
Cook according to package directions.