Tofu in Spicy Red Coconut Sauce

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4 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)


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2 teaspoons roasted peanut or vegetable oil
1 1/4 cups sliced green onions
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
2 tablespoons mushroom-flavored or plain low-sodium soy sauce
1 tablespoon red curry paste
1/2 teaspoon salt
1 (14-ounce) can light coconut milk
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons chopped fresh basil
2 cups hot cooked jasmine or basmati rice


Heat oil in a large nonstick skillet over medium-high heat. Add green onions, ginger, and garlic; stir-fry 1 minute. Stir in soy sauce, curry paste, salt, milk, and tofu; bring to a simmer. Reduce heat to medium; cook 2 minutes. Stir in basil; serve over rice.

Created date

May 2004

Nutritional Information

Calories 258
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 4 g
Monofat 2.4 g
Polyfat 1.7 g
Protein 10.1 g
Carbohydrate 34.5 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 727 mg
Calcium 81 mg