Tofu with Thai Curry Sauce
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 4
- 1 can coconut milk (see ingredient notes)
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon red curry paste or to taste (see ingredient notes)
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt or to taste
- 14 ounces extra-firm tofu preferably water-packed
- 2 teaspoons extra-virgin olive oil (i also like to use coconut)
- 1 bag baby spinach ( or 4 cups fresh)
- 1 medium red bell pepper sliced
- Carbohydrate 11.5118479160473 g
- Cholesterol 0 mg
- Fat 36.6163733322529 g
- Fiber 2.90561251491708 g
- Protein 14.9767462498652 g
- Saturated Fat 27.1660042498421 g
- Serving Size 1 1 Serving (341g)
- Sodium 84.0613333327795 mg
- Sugar 8.6062354011302 g
- Trans Fat 2.3981183332538 g
- Calories 401 calories
As a housewife, I'm always looking for quick and easy recipes that my family will love. This Tofu with Thai Curry Sauce is a perfect example. It's vegetarian-friendly, so it's a great option for those who don't eat meat. Plus, it's packed with flavor, thanks to the creamy Thai curry sauce.
This dish is also incredibly versatile. You can adjust the amount of curry paste to your taste preferences, and you can add other vegetables, such as carrots, snap peas, or broccoli. It's also a great way to use up leftover rice. Simply cook the rice according to package directions and serve it with the tofu and curry sauce. This dish is sure to become a weeknight staple in your home.
If you're looking for a healthy and delicious vegetarian meal, this Tofu with Thai Curry Sauce is a great option. It's easy to make, flavorful, and packed with nutrients. Give it a try today!
Step-by-step
- Whisk coconut milk, cilantro, curry paste, brown sugar, and salt in a small bowl.
- Drain and rinse tofu; pat dry. Slice the block crosswise into eight 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.
- Add spinach, red bell pepper, and the curry sauce. Cook, stirring, until the vegetables and spinach have wilted.
