Tofu with Thai Curry Sauce (4 points per
Source of Recipe
WW Community
Recipe Introduction
Makes 4 servings, generous 3/4 cup each.
Per serving: 179 calories; 11 g fat (4 g sat, 2 g mono); 0 mg cholesterol; 13 g carbohydrate; 11 g protein; 4 g fiber; 405 mg sodium.
List of Ingredients
Sauce
1 cup "lite" coconut milk
2 Tbsp. chopped fresh cilantro
1 tsp. red curry paste, or to taste
1/2 tsp. brown sugar
1/2 tsp. salt, or to taste
Tofu & Vegetables
2 tsp. extra-virgin olive oil
14 oz. extra-firm tofu, preferably water-packed
4 cups baby spinach (6 oz.)
1 medium red bell pepper, sliced (1 1/2 cups)Recipe
(serve with brown basamti rice and lime wedges)
1. Drain, rinse and pat dry one 14-ounce block of extra-firm tofu. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
2. Heat olive oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
3. Add vegetables and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
To prepare sauce: Whisk the sauce ingrediens in a small bowl.
To prepare tofu: Follow Steps 1 and 2. Add spinach, bell pepper and the curry sauce and finish as directed in Step 3.
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