Culinary Curry-Spiced Tofu with Asian Vegetables By Radio Power Strike On Jun 29, 2022 0 Share Servings: 4 12 ounces light, extra-firm tofu, drained and patted dry, cut into four slices 1 tablespoon, plus 1 1/2 teaspoons, curry powder, divided 12 ounces packaged fresh stir-fry vegetables 1 tablespoon water 2 teaspoons canola oil 1 teaspoon toasted sesame oil 1 large onion, cut into 3/4-inch wedges 4 large garlic cloves, minced 1/4 cup light coconut milk 1/4-1/2 teaspoon chili garlic sauce Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water. In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu. Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail