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Thai-tofu Curry

Nutrition Facts

Serving Size ½ of recipe
Calories 236
Total Fat 16.5 g
Saturated Fat 4.5 g
Sodium 699 mg
Total Carbohydrate 11.5 g
Dietary Fiber 4.5 g
Protein 13 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Extra-firm, drained tofu (see directions below) 7 ounces
Lite coconut milk ½ cup
Red curry paste 1 teaspoon
Sugar ½ teaspoon
Salt ½ teaspoon
Olive oil 1 tablespoon
Baby spinach, packed 2 cups
Snap peas 1 cup
Tip: You can substitute boneless, skinless chicken breast for the tofu, if desired.
Directions
  1. Press water from 14-ounce block of tofu by putting it in between several layers of paper towels and placing a dinner plate on top. Let sit for 15 minutes. Divide block into 2 halves, keep 1 half and freeze the other half for later use.
  2. Cube the tofu into ½-inch squares.
  3. Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
  4. Heat oil in a large wok or nonstick sauté pan over medium-high heat. Add tofu and cook for 5-7 minutes, rotating until each side is golden.
  5. Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.
Exchanges
1 medium fat substitute; 2 fats; 1.5 vegetables
Side Suggestions: Brown Rice
Cook according to package directions.

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