Health Information

Thai-tofu Curry

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Nutrition Facts

Serving Size ½ of recipe
Calories 236
Total Fat 16.5 g
Saturated Fat 4.5 g
Sodium 699 mg
Total Carbohydrate 11.5 g
Dietary Fiber 4.5 g
Protein 13 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Extra-firm, drained tofu (see directions below) 7 ounces
Lite coconut milk ½ cup
Red curry paste 1 teaspoon
Sugar ½ teaspoon
Salt ½ teaspoon
Olive oil 1 tablespoon
Baby spinach, packed 2 cups
Snap peas 1 cup

Tip: You can substitute boneless, skinless chicken breast for the tofu, if desired.

Directions

  1. Press water from 14-ounce block of tofu by putting it in between several layers of paper towels and placing a dinner plate on top. Let sit for 15 minutes. Divide block into 2 halves, keep 1 half and freeze the other half for later use.
  2. Cube the tofu into ½-inch squares.
  3. Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
  4. Heat oil in a large wok or nonstick sauté pan over medium-high heat. Add tofu and cook for 5-7 minutes, rotating until each side is golden.
  5. Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.
  • Exchanges

    1 medium fat substitute; 2 fats; 1.5 vegetables

  • Side Suggestions: Brown Rice

    Cook according to package directions.