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Shrimp & Tofu Red Curry

Posted by on February 27, 2012

Shrimp and Tofu Red CurryAs part of my ongoing effort to enjoy healthier, tastier foods while reducing the amount of red meat I eat, I concocted this delicious curry dish for lunch today. It’s fast, easy, and had under 300 calories per serving (without rice). Because I used a pre-made simmer sauce for this dish, the sodium content is a little high. You can reduce the sodium by making your own sauce, but it will take much longer.


  • 14 oz extra firm organic tofu, cubed
  • 1 Tbsp Safflower oil
  • 1 bottle (11 oz) thai red curry sauce
  • 1-2 Cups water (to your preferred consistency)
  • 1 large green bell pepper, sliced
  • 1/2 medium sweet onion, chopped
  • 1 can (5 oz) bamboo shoots
  • 3/4 lb shrimp, shelled

Preheat the safflower oil in a large saute pan. Pat cubed tofu dry with a paper towel and then saute undisturbed for 2-3 minutes. Turn the cubes gently and allow to cook an additional 2-3 minutes, again undisturbed. Remove tofu from pan and set aside.

Add red curry sauce and water to the saute pan and bring to a boil. Add peppers, onion, and bamboo shoots. Reduce heat to a simmer and cover. Cook until the peppers are tender and liquid is partially reduced. Add the reserved tofu and stir gently. Allow to simmer an addition 3 minutes. Add uncooked shrimp and stir in. Allow to cook, covered, 2-3 minutes, or until shrimp are pink and tender. Remove from heat and serve over rice (Hinode Brown rice pictured).

Serves 4.

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