Tofu with Thai Curry Sauce

4 servings, generous 3/4 cup each | Active Time: 5 minutes | Total Time: 20 minutes

Ingredients

Sauce

• 1 cup “lite” coconut milk, (see Ingredient notes)
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon red curry paste, or to taste (see Ingredient notes)
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt, or to taste

Tofu & vegetables

• 14 ounces extra-firm tofu, preferably water-packed
• 2 teaspoons extra-virgin olive oil
• 4 cups baby spinach, (6 ounces)
• 1 medium red bell pepper, sliced (1 1/2 cups)

Preparation

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.

Tips & Notes

• 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.

From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)