A Delicious Healthy Thai Tofu Curry
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