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)
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
Member Ratings and Reviews
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This recipe is amazing! I would have given it 5 stars, but I did some altering to make it so. Instead of the honey and the chili paste, I used sweet asian chili sauce and at the end I added almost a cup of coconut milk and let it simmer down. Served it over organic basmati rice with a little dark sesame oil added to it. Yum!08/14/09
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This turned out really well, but with several modifications. Switched out the peppers since I don't like them and used broccoli, green beans, snow peas and mushrooms instead. Like spicy more than sweet, so went with about 3x the chili paste, skipped the honey, added cayenne pepper. Only had salted tomatoes, so skipped soy sauce and salt. Used peanut oil and garnished with chopped peanuts. Served over brown rice. Turned out fantastic, not soupy at all.05/01/07




