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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 |
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
- 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 ½-inch squares.
- Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
- 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.
- Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.
Exchanges
1 medium fat substitute; 2 fats; 1.5 vegetables
Side Suggestions: Brown Rice
Cook according to package directions.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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