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Nutrition Facts
Serving Size 1 (50g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium vegetable broth red curry paste reduced-fat firm tofu
Calories 18
Calories from Fat 0		(5%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 161mg		6%
Potassium 107mg		3%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 1.0g	3%
	Sugars 1.9g
Protein 1.2g		2%
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Thai-Style Tofu Ww in Microwave

Recipe #319859 | 14 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: KateL
Aug 17, 2008

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce.

SERVES 4 , 4 cups (change servings and units)

Ingredients

1/4 cup reduced-sodium vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 tablespoon lime juice
1 tablespoon fresh ginger, peeled and grated
1 teaspoon red curry paste
14 ounces reduced-fat firm tofu, drained and cubed
1 cup fresh bean sprout
1/2 cup carrot, shredded
2 tablespoons fresh basil, chopped

Directions

1
Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
2
Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
3
Cover with plastic wrap; then prick a few holes in the plastic.
4
Microwave on HIGH until heated through, 4-5 minutes.
5
Top with the bean sprouts, carrots, and basil.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Sep 9, 2008

This was easy and very tasty. I particularly liked the combination of red curry paste and lime juice. Basil also made it very Thai authentic. I made it ahead and let it marinate a bit. Generally, though, I prefer my tofu grilled, baked or fried which browns the tofu and gives it a sort of crust that's lacking here. I would make this again, but grill or bake it. I did not make the low-sodium adjustments, and unfortunately I could not find reduced-fat tofu in the grocery store the day I made this so I used a regular firm tofu.

2 people found this review helpful

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From: Elisabetta47

On Mar 23, 2009

My DH is seriously not a tofu type. He loved this. I wilted the sprouts and carrots and we were out of basil. Sprinkled with some chopped peanuts and served over brown rice, it was an excellent vegetarian dinner. Thanks so much.

1 person found this review helpful

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