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Ingredients
- 1 x one-lb. package hard or possibly extra-hard tofu
- 1/4 c. coconut lowfat milk
- 1/4 c. chicken broth or possibly stock
- 1 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 1 tsp Thai red curry paste
- 1 tsp granulated sugar
- 1 Tbsp. peanut oil
- Â Â Chopped fresh cilantro for garnish
Directions
- Cut tofu widthwise into eight 1/2 inch-thick slices. Blot tofu dry between layers of paper towels.
- Combine coconut lowfat milk, broth, fish sauce, lime juice, curry paste and sugar in a small bowl. Set aside.
- Heat oil in large nonstick skillet till shimmering. Add in tofu and cook over medium heat till golden, 6 to 7 min. Turn and cook about 5 min more.
- Add in coconut lowfat milk mix to pan and simmer, turning tofu once, till liquid reduces to thick syrup and tofu is glazed, about 2 min. Transfer tofu to serving platter and scrape the glaze left in pan over the tofu. Garnish with chopped cilantro and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 127g | |
| Calories 192 | |
| Calories from Fat 149 | 78% |
| Total Fat 17.09g | 21% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1529mg | 64% |
| Potassium 219mg | 6% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.44g | 4% |
| Protein 2.19g | 4% |
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