Thai Spiced Tofu

Thai Spiced Tofu
Stefen Andersen
Quickly marinate the tofu with red curry paste, sugar, and fish sauce to infuse it with Thai essence.

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Serves 2
preparation
20
minutes
cooking
70
minutes

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
pound
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. Serve with the green beans.

 

Jane Kirby
January 2004

Nutritional Information

  • Per Serving
  • Calories 384
  • Calcium 668 mg
  • Carbohydrate 36 g
  • Cholesterol 0 mg
  • Fat 22 g
  • Fiber 8 g
  • Iron 5 mg
  • Protein 18 mg
  • Sat Fat 4 g
  • Sodium 2184 mg
What does this mean? See Nutrition 101.

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