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Tofu Curry

One of the key components of this hot curry sauce is red curry paste, which is a blend of chilis and spices. It is an essential ingredient used in Thai cooking. Curry pastes are identified as red, green, or yellow, and the color of each is dependent on the kind of chili it contains.

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1 package (16 ounces) extra firm tofu
1½ cups unsweetened pure coconut milk
¼ cup natural peanut butter
2 tablespoons red curry paste*
1 teaspoon ground turmeric
¼ teaspoon curry powder
⅛ teaspoon coarse salt
1 red bell pepper, cut into julienne strips

*Red curry paste is available in Asian food shops.


Serves: 4


Place the tofu on a double thickness of paper towels and blot dry. Cut the tofu into 1-inch cubes. Set aside.

To make the Curry Sauce, combine the coconut milk, peanut butter, curry paste, turmeric, curry, and salt in a large skillet over medium heat and blend well. Add the red pepper and blend. Bring to a sim­mer, stirring occasionally. Add the tofu and blend. Cook for 2 minutes or until heated through, stirring occasionally.


13g carbohydrates, 378 calories, 15g protein, 32g fat, 4g dietary fiber, 171mg sodium, 0mg cholesterol

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