Tofu with Thai CurrySubmitted by: CHIQUILETTE
1/4 cup 'lite' coconut milk
1/2 T chopped fresh cilantro
1/4 tsp red curry paste, or to taste
1/8 tsp brown sugar
1/8 tsp salt, or to taste
3-1/2 oz extra-firm tofu, preferably water-packed
1/2 tsp extra-virgin olive oil
3 cups baby spinach
1/2 red bell pepper, sliced
To prepare tofu: Drain and rinse tofu; pat dry. Slice crosswise into 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.
Yield: 1 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CHIQUILETTE.