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Tofu With Thai Curry Sauce

Tofu With Thai Curry Sauce
This Recipe Is:

WebMD Recipe from

Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.

Prep: 5 minutes | Total Time: 20 minutes
  • 1 cup
    “lite” coconut milk, (see Ingredient notes)
  • 2 tablespoons
    chopped fresh cilantro
  • 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
  • 4 cups
    baby spinach, (6 ounces)
  • medium red bell pepper, sliced (1 1/2 cups)
  1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
  2. To prepare tofu: 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.
  3. 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.
  4. Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.



Ingredient Notes: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.


Red curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars in the Asian section of the supermarket.

Nutritional Information

Makes: 4 servings, generous 3/4 cup each
  • Calories172
  • Fat11 g
    • Saturated fat4 g
  • Cholesterol0 mg
  • Carbohydrates12 g
    • Dietary fiber4 g
  • Protein11 g
  • Sodium409 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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