Tofu with Thai Curry

4.2 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 250.9 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.9 g

View full nutritional breakdown of Tofu with Thai Curry calories by ingredient
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Number of Servings: 1


    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 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 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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was really delicious. I added a lot more curry than what it suggests. My husband is also not a tofu fan, so I made up the sauce and marinated the tofu in it for a few hours. Then cooked it in there. I added the other later as well and served it over pasta. It was delicious! - 3/16/09

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  • mmmmmmmmmm - 6/25/11

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  • Love the sauce, not a big fan of the tofu. But had to add a bit more flavor to the dish. - 4/17/11

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  • I really wasn't a big fan of this. While it was easy to prepare, it left something to be desired, in my opinion. - 8/18/09

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  • Terrific recipe! I fixed this for supper tonight... hubby and I both loved it! Thanks! - 2/25/09

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