2 red bell peppers, cut into thin strips (about 3 1/2 cups)
6 green onions, cut into 1-inch pieces
How to Make It
Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
. While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
. Cook rice according to package directions, omitting salt and fat.
. While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.
. Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.
This is a make again with revisions recipe. Half the coconut milk (it's way to much, very soupy) and quarter the curry unless you are sure it won't be to hot. I had to rinse everything off including the rice it was so hot that was all you could taste. I'll make it again for sure though.
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