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Red Curried Tofu

Cooking Light

Randy Mayor; Lydia DeGaris-Pursell

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Worthy of a Special Occasion

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
Cooking Light, MARCH 2001