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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