Red Curried Tofu

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

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

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.

Nutritional Information

Calories:

292 (24% from fat)

Fat:

7.7g (sat 1.4g,mono 3.6g,poly 2.4g)

Protein:

10.7g

Carbohydrate:

46.2g

Fiber:

3.5g

Cholesterol:

0.0mg

Iron:

3.7mg

Sodium:

559mg

Calcium:

107mg