1 1/2 teaspoon red curry paste
3/4 teaspoon brown sugar
1/2 teaspoon salt
14 oz extra-firm tofu, water packed
2 teaspoons oil
4 cups baby spinach
- Whisk the coconut milk, curry paste, brown sugar, and salt in a small bowl. Set aside
- Drain, rinse and pat dry the tofu. Slice the tofu crosswise into eight 1/2 inch thick slabs. Then croasely crumble each slab into smaller uneven bit size pieces.
- Heat the oil in a large skillet over medium heat. Add the tofu and cook in a single layer until pieces are golden brown on the bottom. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown.
- Add the spinach and sauce. Cook, stirring until the spinach is wilted and sauce has coated tofu.
- Serve over rice.