← All recipes

FareShare Gazette -- April 2007 Recipes

Make FareShare Gazette -- April 2007 Recipes at home with Lite Coconut Milk Ingredient Notes, Brown Sugar, Salt, Extra Firm Tofu Preferably Water Packed, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 tsp
• 1/2 tsp
• 14 oz
• 2 tsp

Method (preview)

1. 1

   1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.

2. 2

   Heat oil in a large nonstick skillet over high heat.

3. 3

   Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.

4. 4

   Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

5. 5

   4. Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

6. 6

   Red curry paste is a convenient way to add heat and complexity to a recipe.

7. 7

   Creamy Thai curry sauce gives tofu a spicy, satisfying kick.

8. 8

   Serve with brown basmati rice and lime wedges.