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.

1 cup "lite" coconut milk (see Ingredient notes)
2 Tbsp. chopped fresh cilantro
1 tsp. red curry paste, or to taste (see Ingredient notes)
1/2 tsp. brown sugar
1/2 tsp. salt, or to taste
Tofu & vegetables
14 oz. extra-firm tofu, preferably water-packed
2 tsp. extra-virgin olive oil
4 cups baby spinach (6 ounces)
1 each medium red bell pepper, sliced (1 1/2 cups)

Recipe Directions:
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, 5 to 7 minutes more.
Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Serving Ideas:
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.

Recipe Author:
Eating Well