Spicy tofu in oriental curry sauce with white rice and vegetable salad

Spicy tofu in oriental curry sauce with white rice and vegetable salad

1/3 cup cooked white rice -> 15 grams of carbs.

Salad -> 2 grams of carbs.

Total carbs. -> 25 grams of carbs

Curry recipe


1/2 teaspoon olive oil

1 onion, chopped

2 cloves garlic, crushed

1 teaspoon finely grated ginger

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 stem lemongrass, trimmed to the inner core and chopped very finely

1/2 teaspoon tomato paste

1 teaspoon Splenda (or your choice of sugar or sweetener)

1 small thai green chilly, de-seeded and finely chopped

1 teaspoon light coconut milk

1/2 red pepper, cut into thin slices

2 mushrooms, cut into thin slices

1/2 teaspoon soy sauce (I like to use tamarind paste)

1/2 a block of firm tofu, cut into squares and lightly toasted with fresh ground pepper and spices

Crisp the tofu squares with a touch of PAM spray on both sides. Add the
rest of the ingredients and cook on medium heat, stirring often, till
done. Careful with the stirring. The tofu is delicate, and will break
up if you are too harsh.

Rock and roll - I’m totally trying this out this weekend. That curry looks fantastic. Question - do you have to put the sugary sweetness in? What effect will it have on taste if I leave out the Splenda?


Thai curries usually have a hint of sweetness in them. Classic thai curry calls for either brown sugar or molasses. The intent is to balance out the spice with a hint of sweetness. Feel free to leave out the sweetener if you like your curry spicy.