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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 24%
  • Fat: 7.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 10.7g
  • Carbohydrate: 46.2g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 559mg
  • Calcium: 107mg

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.
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