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Thai curried tofu and bowties

9
Points®
Total Time
53 min
Prep
15 min
Cook
38 min
Serves
4
Difficulty
Easy
Coconut milk, fresh ginger, and red curry paste (which is a blend of chiles, garlic, onion, lemongrass, and spices) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. You’ll need about six ounces dry bowtie pasta to get 3 cups cooked. This is easy to be both a crowd pleaser, since it's vegetarian with tofu as its protein, and a chef pleaser, because it's made in one pot for easy clean up.

Ingredients

Low-fat tofu

15 oz, firm

Canola oil

1 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and minced

Garlic

2 clove(s), minced

Thai curry paste

1½ tsp, (red)

Onion

1 medium, chopped

Canned diced tomatoes

14½ oz

Canned unsweetened light coconut milk

1 cup(s)

Sugar

1 Tbsp

Frozen mixed vegetables

12 oz, broccoli, cauliflower and carrot variety

Cilantro

1 Tbsp, fresh, chopped

Table salt

¾ tsp

Cooked pasta

3 cup(s), hot. bowtie variety

Instructions

  1. Wrap the tofu in paper towels and place on a plate. Place a heavy saucepan on top and let it stand for 20 minutes to press out the excess liquid. Cut the tofu into 1⁄4-inch cubes.
  2. Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden, about 2 minutes. Transfer the tofu to a plate.
  3. Heat the remaining 1 1⁄2 teaspoons oil in the same skillet over medium-high heat. Add the ginger, garlic, and curry paste. Cook, stirring frequently, until fragrant, about 20 seconds. Add the onion, reduce heat to medium, and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  4. Add the tomatoes, coconut milk, and sugar; bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until slightly thickened, 5–6 minutes. Add the bag of broccoli, cauliflower, and carrots and the tofu. Cook, covered, until the vegetables are tender, 18–20 minutes.
  5. Remove the skillet from the heat, then stir in the cilantro and salt. Serve with the bowties. Yields 1 1⁄4 cups sauce and 3⁄4 cup pasta per serving.

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