Red Curried Tofu

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

Preparation

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.