• Thai-tofu Curry

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 236
    Total Fat 16.5 g
    Saturated Fat 4.5 g
    Sodium 699 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 4.5 g
    Protein 13 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Extra-firm, drained tofu (see directions below) 7 ounces
    Lite coconut milk ½ cup
    Red curry paste 1 teaspoon
    Sugar ½ teaspoon
    Salt ½ teaspoon
    Olive oil 1 tablespoon
    Baby spinach, packed 2 cups
    Snap peas 1 cup
    Tip: You can substitute boneless, skinless chicken breast for the tofu, if desired.
    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 ½-inch squares.
    3. Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
    4. Heat oil in a large wok or nonstick sauté pan over medium-high heat. Add tofu and cook for 5-7 minutes, rotating until each side is golden.
    5. Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.

    Exchanges1 medium fat substitute; 2 fats; 1.5 vegetables

    Side Suggestions: Brown RiceCook according to package directions.

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