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Red Curried Tofu

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)

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

Nutrition Information

  • calories 292
  • caloriesfromfat 24 %
  • fat 7.7 g
  • satfat 1.4 g
  • monofat 3.6 g
  • polyfat 2.4 g
  • protein 10.7 g
  • carbohydrate 46.2 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 3.7 mg
  • sodium 559 mg
  • calcium 107 mg

How to Make It

  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; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the 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.