Ethnic foods often are some of the best Lenten foods. Unfortunately, Thai food at restaurants is often high in calories, sodium and fat. Best way to fix that? Make a homemade delicious curry!
I found this recipe in the LoseIt recipe collection. It’s only 235 calories per serving, but it is packed full of flavor. It is adapted from a recipe by Whitney Puidokas. Thanks Whitney for a great Lenten dish!
Thai Tofu Curry
- 7 ounces extra-firm, drained tofu (see directions below)
- 1⁄2 cup lite coconut milk
- 1⁄2 – 2 teaspoons red or green curry paste (depending on taste)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- (optional – 1 T canola oil)
- 2 cups baby spinach, packed
- 1 cup snap peas
- 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.
- Cube the tofu into 1⁄2 inch squares.
- Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
- Dry fry the tofu, or sauté in oil in a non-stick pan for about 5-7 minutes, rotating until each side until golden.
- Add snap peas and sauce. Cook for another 5 minutes. Add the spinach and cook for another 2 minutes, until vegetables are tender and spinach is wilted.
(For 1⁄2 of recipe)
12 g carbohydrate
13 g protein
16 g fat (4 g sat)
5 g fiber
400 mg sodium
Suggested side: Brown rice