Sunday, October 4, 2009

Tofu with Thai Curry Sauce

1 cup light coconut milk
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
  1. Whisk the coconut milk, curry paste, brown sugar, and salt in a small bowl. Set aside
  2. 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.
  3. 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.
  4. Add the spinach and sauce. Cook, stirring until the spinach is wilted and sauce has coated tofu.
  5. Serve over rice.

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