Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light May 2000

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

421 calories; calories from fat 23%; fat 10.6g; saturated fat 3.1g; mono fat 2.9g; poly fat 3.1g; protein 15.5g; carbohydrates 66.9g; fiber 5.3g; iron 8.7mg; sodium 344mg; calcium 154mg.
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