Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

Randy Mayor
Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.


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

Recipe from

Nutritional Information

Calories 421
Caloriesfromfat 23 %
Fat 10.6 g
Satfat 3.1 g
Monofat 2.9 g
Polyfat 3.1 g
Protein 15.5 g
Carbohydrate 66.9 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 8.7 mg
Sodium 344 mg
Calcium 154 mg


1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
2 tablespoons fresh lime juice
1 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
2 cups thinly sliced onion
1 cup light coconut milk
1 to 2 tablespoons red curry paste
1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
1/2 cup chopped yellow tomato
4 cups hot cooked long-grain rice


Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.

Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.


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Deborah Madison,

May 2000