Thai Tofu Curry with Potatoes and Pineapple
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
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
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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.
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.
