Red Curried Tofu

Red Curried Tofu Recipe
Randy Mayor; Lydia DeGaris-Pursell


4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)

Recipe from

Cooking Light

Nutritional 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


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


Prepare rice according to package directions, omitting salt and fat.

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.

March 2001
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