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Coconut Curried Tofu and Spinach

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. 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.

From FitnessMagazine.com