Curried Tofu with Rice
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you’re wondering:
what is tofu? We’ve got the answers.) —Crystal Bruns, Iliff, Colorado
Ingredients
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1 package (12.3 ounces) extra-firm tofu, drained and cubed
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1 teaspoon seasoned salt
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1 tablespoon canola oil
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1 small onion, chopped
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3 garlic cloves, minced
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1/2 cup light coconut milk
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1/4 cup minced fresh cilantro
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1 teaspoon curry powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups cooked brown rice
Directions
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1.
Sprinkle tofu with seasoned salt. In a large nonstick skillet, saute tofu in oil until lightly browned. Remove and keep warm.
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2.
In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.
Nutrition Facts
1/2 cup curry with 1/2 cup rice: 240 calories, 11g fat (3g saturated fat), 0 cholesterol, 540mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.
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