(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless & Vegetarian pg 3TOFU RECIPES >>>>>>> >  Thai Style Curry with Tofu


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Healthy Eating for Pregnancy
by Amanda Grant
Tofu is the Japanese name given to soybean curd and is a very good vegetarian source of protein, calcium, and iron, which is essential for a developing fetus. It has the added advantage of being low in saturated fat, contains no cholesterol, and has almost no sodium. Spinach is a good source of folic acid, betacarotene, and iron. Coconut milk also provides some calcium, aiding in the development of strong teeth and bones. Ginger root is thought to be very good for relieving morning sickness.
Serves: 4


• 2 tbsp sesame oil
• 2 red onions, finely sliced
• 3 cloves garlic, peeled and finely chopped
• 2 red chilies, seeded and finely sliced (with a few seeds for a little kick), plus a little chili powder
• 1½-inch piece of fresh ginger root, peeled and finely chopped
• 2 tbsp tomato paste
• 1 stalk lemon grass, crushed with a rolling pin
• lime leaves or zest of 1 lime
• 1 2/3 cups soft tofu, cut into small pieces
• 2 cups sugar snap peas, sliced
• 1 1/4 cups coconut milk
• 1 cup vegetable stock
• 2-3 tsp fish sauce
• 3-4 large handfuls of baby spinach leaves
• large handful each of cilantro leaves and cashew nuts, chopped and toasted, or sesame seeds or pumpkin seeds, toasted


1. Heat the oil in a skillet or wok. Add the onions and fry, stirring well, until deeply colored. Add the garlic, chilies, and ginger, and saute for another minute, stirring all the time.

2. Add the tomato paste, lemon grass, lime leaves or lime zest, tofu, and sugar snap peas, and stir gently over a medium heat for a minute, to coat the tofu.

3. Add the coconut milk, stock, and fish sauce, and simmer, uncovered, for four minutes. Add the spinach and toss together. Cook for another two minutes. Serve with lots of fresh cilantro, and cashew nuts or seeds scattered over the top.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages