A Delicious Healthy Thai Tofu Curry

A Delicious Healthy Thai Tofu Curry

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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

Ingredients

  • 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

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 1⁄2 inch squares.
  3. Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
  4. Dry fry the tofu, or sauté in oil in a non-stick pan for about 5-7 minutes, rotating until each side until golden.
  5. 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.

Nutrition Information

(For 1⁄2 of recipe)

235 calories

12 g carbohydrate

13 g protein

16 g fat (4 g sat)

5 g fiber

400 mg sodium

Suggested side: Brown rice

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