Thai-Style Tofu Ww in Microwave
![photo by Kumquat the Cats fr](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/31/98/59/piclyb0JW.jpg)
photo by Kumquat the Cats fr
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
- Ready In:
- 14mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 1⁄4 cup reduced-sodium vegetable broth or 1/4 cup reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon red curry paste
- 14 ounces reduced-fat firm tofu, drained and cubed
- 1 cup fresh bean sprout
- 1⁄2 cup carrot, shredded
- 2 tablespoons fresh basil, chopped
directions
- Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl.
- Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top.
- Cover with plastic wrap; then prick a few holes in the plastic.
- Microwave on HIGH until heated through, 4-5 minutes.
- Top with the bean sprouts, carrots, and basil.
Questions & Replies
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Reviews
-
This was easy and very tasty. I particularly liked the combination of red curry paste and lime juice. Basil also made it very Thai authentic. I made it ahead and let it marinate a bit. Generally, though, I prefer my tofu grilled, baked or fried which browns the tofu and gives it a sort of crust that's lacking here. I would make this again, but grill or bake it. I did not make the low-sodium adjustments, and unfortunately I could not find reduced-fat tofu in the grocery store the day I made this so I used a regular firm tofu.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!