Thai-tofu Curry

Adapted from CooksAid.com

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

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
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.
Cube the tofu into ½-inch squares.
Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
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.
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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