Coconut-Curry Tofu Stir-Fry

Ingredients

• 1 (14-ounce) package extra firm tofu
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons green curry paste
• 1/2 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
• 2/3 cup uncooked basmati rice
• 2 teaspoons dark sesame oil, divided
• Cooking spray
• 3 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 red bell peppers, cut into thin strips (about 3 1/2 cups)
• 6 green onions, cut into 1-inch pieces

Preparation

1. Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
2. . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
3. . Cook rice according to package directions, omitting salt and fat.
4. . While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.
5. . Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.