Wednesday, September 24, 2008
Thai Tofu Curry
This recipe is from an old issue of the Eating Well magazine that I was browsing at the Dr.'s office a while back. It caught my eye since I love Thai red curry as well as spinach & tofu and this combines all of them in a quick and easy way. I immediately made a copy and have made this curry several times.
For the sauce, you need:
1 cup lite coconut milk
2 tsp red curry paste (or to taste)
1 tsp brown sugar
1 tsp salt (or to taste)
Whisk all the ingredients together.
Tofu & veggies:
1 14 oz. pack of extra-firm tofu
2 cups chopped spinach
1 medium red bell pepper sliced
1 tsp lemon juice
Drain the tofu and place between a few sheets of paper towels. Keep a weight on it (like a can of beans etc.). After about 10 mins., slice the tofu into bite-size pieces. Then pan-fry the tofu to golden brown, without oil, using this technique from Monsoon Spice. Add the bell pepper and saute till it is slightly cooked,but still has some crunch, about 5 mins. Add spinach and thai curry sauce. Boil once. Add the lemon juice.
Serve over brown rice.
Per the magazine, one 3/4 cup serving has 20% of the daily calcium requirement. Not bad, hence its going to the Calcium Rich Foods event at Sangeeth's Art of Cooking Indian Food.