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Coconut Curried Tofu and Spinach

Coconut Curried Tofu and Spinach

Nutrition Facts
Coconut Curried Tofu and Spinach
  • Makes: 4 servings
  • Prep: 25 mins
  • Slow Cook: 4 hrs


  • Nonstick cooking spray
  • 2 tablespoons cornstarch
  • 1 cup low-sodium vegetable broth
  • 1/4 cup natural peanut butter
  • 1 teaspoon red curry paste
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons minced ginger
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 14 - ounce package firm tofu, cut into 1-inch cubes
  • 6 ounces shiitake mushrooms, sliced
  • 1 cup light coconut milk
  • 1 tablespoon freshly squeezed lime juice
  • 6 cups baby spinach
  • 3/4 cup instant brown rice
  • 4 lime wedges (optional)


  1. Coat the inside of the slow cooker with cooking spray or use a slow cooker liner. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add bell pepper, tofu and mushrooms and toss gently. Cook on low 4 hours.
  2. Stir in coconut milk, lime juice and spinach, turn slow cooker to high; cook 15 minutes more.
  3. Cook rice according to package directions, omitting fat and salt. Serve curry over rice. Garnish with lime wedges if desired.


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