Tofu w/ Thai Curry Sauce
Vegetarian’s delight Quick & Easy!
"Delicious! Thanks for saving me when I couldn't figure out what to do with my spinach and tofu. :). I used 1 Tbsp of green curry paste instead of the red because my hubby doesn't like things too spicy, and it worked out perfectly."- Patterls
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|1 cancoconut milk; (see Ingredient notes)|
|2 tablespoonsfresh cilantro; chopped|
|1 teaspoonred curry paste; or to taste (see Ingredient notes)|
|1/2 teaspoonbrown sugar|
|1/2 teaspoonsalt; or to taste|
|14 ouncesextra-firm tofu; preferably water-packed|
|2 teaspoonsextra-virgin olive oil; (I also like to use coconut)|
|1 bagbaby spinach; ( or 4 cups fresh)|
|1 mediumred bell pepper; sliced|
Tofu w/ Thai Curry Sauce Preparation
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.
Add spinach, red bell pepper and the curry sauce and cook, stirring, until the vegetables and spinach has wilted.
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.
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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