Thai Tofu Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Marinade:- 1.5 blocks of Tofu, cubed- 2 Tbsp soy sauce or BraggPaste:- 1 small Spanish onion, chopped- 2 fresh green chilies OR 1-127ml canned Green Chilies- 2 cloves of garlic, minced- 1 Tbsp soy sauce or Bragg- 1/2 - 1 full can of coconut milk- 1tsp grated lime rind- 2 tsp dried ground coriander- 2 tsp dried cumin- 3 Tbsp fresh coriander, chopped OR a large handful of fresh spinach chopped - juice of 1 lime or lemon- 2 Tbsp Olive Oil or Canola Oil
1. Marinate tofu cubes in soy sauce (about 15-20 minutes)
2. Blend all paste ingredients in a blender or food processor. Start with 1/2 a can of coconut milk. Add more if there's not enough liquid (up to one full can).
3. Heat oil in wok or large frying pan
4. Drain excess tofu marinade. Fry in wok at high temperature until browned on all sides
5. Pour blended paste in wok, Heat on medium-high until tofu is coated and paste begins to thicken and reduce.
Makes about 6 1-cup servings.
Can enjoy by itself or serve over steamed Jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERYFLY.
2. Blend all paste ingredients in a blender or food processor. Start with 1/2 a can of coconut milk. Add more if there's not enough liquid (up to one full can).
3. Heat oil in wok or large frying pan
4. Drain excess tofu marinade. Fry in wok at high temperature until browned on all sides
5. Pour blended paste in wok, Heat on medium-high until tofu is coated and paste begins to thicken and reduce.
Makes about 6 1-cup servings.
Can enjoy by itself or serve over steamed Jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERYFLY.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 26.4 g
- Cholesterol: 0.0 mg
- Sodium: 364.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.1 g
- Protein: 19.1 g
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