Thai-tofu Curry
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories236Total Fat16.5 gSaturated Fat4.5 gSodium699 mgTotal Carbohydrate11.5 gDietary Fiber4.5 gProtein13 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresExtra-firm, drained tofu (see directions below)7 ouncesLite coconut milk½ cupRed curry paste1 teaspoonSugar½ teaspoonSalt½ teaspoonOlive oil1 tablespoonBaby spinach, packed2 cupsSnap peas1 cup
Tip: You can substitute boneless, skinless chicken breast for the tofu, if desired.

  • Directions
  • Press 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.



  • Exchanges
    1 medium fat substitute; 2 fats; 1.5 vegetables

    Side Suggestions: Brown Rice
    Cook according to package directions.




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