INGREDIENTS

SAUCE
1 cup lite coconut milk, (see Ingredient notes)
2 tablespoons chopped fresh cilantro
1 teaspoon red curry paste, or to taste (see Ingredient notes)
1/2 teaspoon brown sugar
1/2 teaspoon salt, or to taste
TOFU & VEGETABLES
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 medium red bell pepper, sliced (1 1/2 cups)
PREPARATION
To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and sal
t in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into e
ight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven piec
es.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a sing
le layer, without stirring, until the pieces begin to turn golden brown on the b
ottom, about 5 minutes. Then gently stir and continue cooking, stirring occasion
ally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, bell pepper and the curry sauce and cook, stirring, until the veget
ables are just cooked, 1 to 2 minutes more.
TIPS & NOTES
Ingredient Notes: Look for reduced-fat coconut milk (labeled "lite") in the Asia
n section of your market.
Red curry paste is a convenient way to add heat and complexity to a recipe. Look
for it in small jars in the Asian section of the supermarket.
NUTRITION
Per serving: 179 calories; 11 g fat (4 g sat, 3 g mono); 0 mg cholesterol; 12 g
carbohydrates; 11 g protein; 4 g fiber; 409 mg sodium; 241 mg potassium.
Nutrition Bonus: Vitamin A (90% daily value), Calcium (20% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat (saturated)