Curry-Spiced Tofu with Asian Vegetables

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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
  1. Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.
  2. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water.
  3. 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.
  4. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently.
  5. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly.
  6. 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.

 

 

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