Thai Tofu Curry

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Thai Tofu Curry calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 6

Ingredients

Marinade:

- 1.5 blocks of Tofu, cubed

- 2 Tbsp soy sauce or Bragg

Paste:

- 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

Directions

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.