1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
3. Heat 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.
4. Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Ingredient Notes: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
Red curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars in the Asian section of the supermarket.
Calories 179 Carbohydrates 12 Fat 11 Saturated fat 4
Mono unsaturated fat 3 Protein 11 Cholesterol 0 Fiber 4 Potassium 241
This recipe has been added to the following public cookbooks:
joanndream,
billys notable cooking,
Book One Tricia
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | GladysNiella
08/04/07 12:00 AM | Typo?What is "lite"??? |
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