Nutrition Facts

Serving Size½ of recipe
Total Fat16.5 g
Saturated Fat4.5 g
Sodium699 mg
Total Carbohydrate11.5 g
Dietary Fiber4.5 g
Protein13 g

Servings and Times


Ingredients and Preparation

Extra-firm, drained tofu (see directions below)7 ounces
Lite coconut milk½ cup
Red curry paste1 teaspoon
Sugar½ teaspoon
Salt½ teaspoon
Olive oil1 tablespoon
Baby spinach, packed2 cups
Snap peas1 cup

Tip: You can substitute boneless, skinless chicken breast for the tofu, if desired.

  1. Directions
  2. 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.
  3. Cube the tofu into ½-inch squares.
  4. Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
  5. 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.
  6. Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.