Thai Spiced Tofu

Photo by Stefen Andersen
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 384 calories
    • Fat 22 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 2184 mg
    • Protein 18 mg
    • Carbohydrate 36 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 668 mg


  1. Check 8 ounces firm tofu, cut into four 1/2-inch slices
  2. Check 3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
  3. Check 3 tablespoons sugar
  4. Check 2 tablespoons fish sauce (or tamari, for vegetarians who don't eat fish)
  5. Check 1/2 pound green beans
  6. Check 1/2 cup vegetable broth
  7. Check 1 tablespoon peanut oil


  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.