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