Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 236 |
| Total Fat | 16.5 g |
| Saturated Fat | 4.5 g |
| Sodium | 699 mg |
| Total Carbohydrate | 11.5 g |
| Dietary Fiber | 4.5 g |
| Protein | 13 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Extra-firm, drained tofu (see directions below) | 7 ounces |
| Lite coconut milk | ½ cup |
| Red curry paste | 1 teaspoon |
| Sugar | ½ teaspoon |
| Salt | ½ teaspoon |
| Olive oil | 1 tablespoon |
| Baby spinach, packed | 2 cups |
| Snap peas | 1 cup |
Tip:
You can substitute boneless, skinless chicken breast for the tofu, if desired.
Directions
- 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.
- Cube the tofu into ½-inch squares.
- Mix together the coconut milk, curry paste, sugar, and salt in a small bowl.
- 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.
- Add spinach, snap peas, and sauce. Cook for another 5-7 minutes, until vegetables are just cooked. Serve over rice.
Exchanges
1 medium fat substitute; 2 fats; 1.5 vegetables
Side Suggestions: Brown Rice
Cook according to package directions.