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Nutrition Facts
Serving Size 1 (270g) Recipe makes 2 servings The following items or measurements are not included below: Thai red curry paste vegetable broth
Calories 253
Calories from Fat 104		(41%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1410mg		58%
Potassium 458mg		13%
Total Carbohydrate 29.6g		9%
	Dietary Fiber 4.9g	19%
	Sugars 21.8g
Protein 12.3g		24%
detailed view... how is this calculated?

Thai Spiced Tofu

Recipe #247349 | 25 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: dicentra
Aug 19, 2007

From Real Simple. Yay tofu!

SERVES 2 (change servings and units)

Ingredients

8 ounces firm tofu, cut into four 1/2-inch slices*
3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
3 tablespoons sugar
2 tablespoons fish sauce or tamari (for vegetarians who don't eat fish)
1/2 lb green beans
1/2 cup vegetable broth
1 tablespoon peanut oil

Directions

1
Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
2
Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
3
In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
4
Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover.
5
Serve with the green beans.

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Featured Reviews for This Recipe

From: OliveLover

On Sep 21, 2009

DH keeps saying, "MORE!" "AGAIN!" I did make a tweak or two. I used our own, home made Thai Red Curry paste, 1.5 tsp of brown Splenda, rather than sugar and 1+ Tbsp fish sauce and 1 Tbsp brown Thai Soy Sauce, which is thicker and has a molasses flavor. We will be having this again, often. And we agree with Herb-Cat. This is a great way of having Thai Curry without the coconut milk.

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From: Herb-Cat

On Feb 17, 2009

Yummy! We modified this a little bit: No green beans (personal preference), and we baked the tofu (we can't seem to get the hand of frying things), and soy sauce instead of the fish sauce. This was so tasty! It's even better than the red curry recipes that call for coconut milk! We will be making this time and time again! Thank you!

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From: Kumquat the Cat's friend

On Nov 12, 2007

Excellent and easy. We used 2 tablespoons red curry paste and soy sauce instead of tamari because that's what we had. Tamari is a specially brewed soy sauce, so we figured it was an acceptable substitute. We are vegetarians so we did not use fish sauce at all. I think 3 tablespoons of the curry paste would have been too hot for us. We were very pleased with the way we made this dish and we served over rice.

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From: CranberrySparkle

On Nov 12, 2007

This recipe was very easy to make. I made it exactly as called for, although I cut the curry paste to two tablespoon from three. It was spicy but not too hot. Delicious served over rice.

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