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Red Curried Tofu

Source: Cooking Light-3/01





List of Ingredients



• 1 cup uncooked long-grain rice
  
• 2 teaspoons dark sesame oil
  
• 2 1/2 cups vertically sliced red onion
  
• 1 cup yellow bell pepper strips
  
• 1 1/2 teaspoons curry powder
  
• 1 teaspoon ground coriander
  
• 1/2 teaspoon ground turmeric
  
• 1/2 teaspoon salt
  
• 1 tablespoon low-sodium soy sauce
  
• 1 tablespoon honey
  
• 1/2 teaspoon chile paste with garlic
  
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  
• 1 (12.3 ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes
  
• 1/4 cup minced fresh cilantro
  
• 1/4 cup chopped dry-roasted cashews
  






Instructions



1. Prepare rice according to package directions, omitting salt and fat.
   
   
2. While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; saute 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro, and cashews.
   
   
3. Servings: 4
   
4. Serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews). 292 cal, 7.7g fat, 10.7g pro, 46.2g carb, 0mg chol, 559mg sod.