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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.3
  • Total Fat: 15.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 486.3 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Thai Tofu Curry with Potatoes and Pineapple calories by ingredient
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Thai Tofu Curry with Potatoes and Pineapple

Submitted by: VAMISS1

Introduction

Serve over jasmine rice. To add extra flavor to the tofu, sauté it in a small amount of oil until golden brown on all sides before adding to the curry. Serve over jasmine rice. To add extra flavor to the tofu, sauté it in a small amount of oil until golden brown on all sides before adding to the curry.
Number of Servings: 4

Ingredients

    2 shallots, chopped
    1 clove garlic, minced
    1 Thai bird or serrano chile, seeded and minced
    1 teaspoon peeled and minced fresh galangal or ginger
    1 teaspoon trimmed and minced fresh lemongrass
    1 tablespoon tamari or other soy sauce
    1 teaspoon light brown sugar
    1/2 teaspoon ground cardamom
    1/2 teaspoon ground coriander
    1/4 teaspoon turmeric
    1/8 teaspoon ground cumin
    1/8 teaspoon ground cinnamon
    2 tablespoons peanut oil
    1/2 cup water
    1 medium-size yellow onion, coarsely chopped
    2 large all-purpose potatoes, peeled and cut into 1-inch chunks
    1 1/2 cups vegetable stock or water
    1 pound extra-firm tofu, cut into 1-inch chunks
    1 cup pineapple chunks (fresh or canned)
    1 cup unsweetened coconut milk

Directions

In a food processor, combine the shallots, garlic, chile, galangal, lemongrass, tamari, and brown sugar and process until smooth. Add the cardamom, coriander, turmeric, cumin, cinnamon, and 1 tablespoon of the oil and process to form a paste. Blend in the water. Set aside.

Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice mixture and cook for 2 to 3 minutes longer. Stir the stock, cover, and simmer until the vegetables are soft, 20 to 30 minutes.

Stir in the tofu, pinapple, and coconut milk and simmer for 5 minutes longer to heat through. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user VAMISS1.






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