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Coconut Curried Tofu and Spinach

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by 26 people

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Makes: 4 servings Prep 25 mins Slow Cook 4 hrs View Nutrition Facts

Ingredients

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)

Directions

1. Coat the inside of the slow cooker with cooking spray. 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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Comments >

lizzeelee1 wrote:

Nutritional information PLEASE!!!

3/18/2013 10:49:10 AM Report Abuse

jbhu wrote:

I also can't get the the nutrition on this one. all set to make it for tomorrow though...looks delish!

3/6/2013 07:18:08 PM Report Abuse

stephdeck wrote:

We cannot get the nutrition facts to come up. Any tips? or if you have them, can you post them? Thx!

2/20/2013 09:01:08 PM Report Abuse

michellepleadwell wrote:

I added 1 1/2 cups of coconut milk, kale instead of spinach and left out the mushrooms. I also cooked it on high for 2 hours instead of 4 low. It was delicious! My husband ate half of it by himself and used a crusty bread to dip into the yummy sauce.

2/17/2013 07:14:36 PM Report Abuse