Coconut-Curry Tofu Stir-Fry |
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Prep Time: 19 Minutes Cook Time: 20 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
1 (14-ounce) package extra firm tofu |
3 tablespoons low-sodium soy sauce |
2 teaspoons grated lime rind |
2 tablespoons fresh lime juice |
2 teaspoons green curry paste |
1/2 teaspoon salt |
1 (13.5-ounce) can light coconut milk |
2/3 cup uncooked basmati rice |
2 teaspoons dark sesame oil, divided |
cooking spray |
3 tablespoons minced peeled fresh ginger |
2 garlic cloves, minced |
2 red bell peppers, cut into thin strips (about 3 1/2 cups) |
6 green onions, cut into 1-inch pieces |
Directions:
1. Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
2. While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
3. Cook rice according to package directions, omitting salt and fat.
4. While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.
5. Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.
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