Thai Curry Tofu Recipe
Summary
Ingredients
| Canola oil | 1 Tablespoon | |
| Extra firm tofu | 12 Ounce, cubed (drained) | |
| Seasoned salt | 1 Tablespoon (or to taste) | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 3 Clove (15 gm), minced | |
| Canned coconut milk | 10 Ounce | |
| Curry powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground black pepper | 1⁄4 Teaspoon | |
| Chopped cilantro | 1⁄4 Cup (4 tbs) (fresh) |
Nutrition Facts
Serving size
Calories 270 Calories from Fat 216
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 14.9 g74.7%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 1450.8 mg60.5%
Total Carbohydrates 9 g3.2%
Dietary Fiber 1.6 g6.4%
Sugars 1.4 g
Protein 11 g22.1%
Vitamin A 38.3% Vitamin C 7.6%
Calcium 19.1% Iron 11.6%
*Based on a 2000 Calorie diet
Directions
2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally
Chef
