Use the leftover coconut milk, which adds a subtle coconut flavor, to cook rice or couscous. You can prepare the sauce, cut the vegetables and pitas, and drain the tofu ahead of time so that all you have left to do is grill the tofu slices.
1/4 cup canned light coconut milk
2 tablespoons natural-style peanut butter (such as Smucker's)
1 tablespoon water
2 teaspoons brown sugar
2 teaspoons fresh lime juice
1 teaspoon low-sodium soy sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 pound firm or extra-firm tofu, drained
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1 red bell pepper, cut into 1-inch strips
3 cups trimmed watercress (about 2 bunches)
1 large cucumber, halved lengthwise, seeded, and chopped
3 (6-inch) pitas, cut in half
How to Make It
To prepare sauce, combine the first 10 ingredients in a small bowl, stirring with a whisk.
To prepare the tofu, cut tofu lengthwise into 3 slices. Cut the tofu slices in half vertically. Place the tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
Combine 1 tablespoon soy sauce, oil, and 1/4 teaspoon salt in a small bowl. Brush the tofu slices with soy sauce mixture. Place the tofu slices and bell pepper on grill rack coated with cooking spray, and grill 4 minutes on each side or until tofu is golden.
Combine sauce, bell pepper, watercress, and cucumber in a large bowl, tossing gently to coat. Fill each pita half with about 1/2 cup watercress mixture and 1 tofu slice.
Excellent flavors, but the pita bread becomes soggy the instant you put together the sandwiches. I recommend making exactly the same, except serving over rice instead. The sesame-flavored tofu is great on its own, too.
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