TOFU WITH THAI CURRY SAUCE - 4 pts

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TOFU WITH THAI CURRY SAUCE - 4 pts

Sauce:

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

Tofu & vegetables:

14 ounces extra-firm tofu, preferably water-packed

2 teaspoons extra-virgin olive oil

4 cups baby spinach (6 ounces)

1 medium red bell pepper, sliced (1 1/2 cups)

 

 

 

 

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.

 

Makes 4 servings, generous 3/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 179 calories; 11 g fat (4 g sat, 3

g mono); 0 mg cholesterol; 13 g carbohydrate; 10 g protein; 4 g fiber;

405 mg sodium.

Nutrition bonus: Vitamin A (90% daily value), Calcium (20% dv).

1 Carbohydrate Serving

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.04.07

 

TIP: 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.

 

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.

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