Tofu With Red Curry Paste, Peas, and Yellow Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cooking Light, MAY 2000 Ingredients:
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes |
2 tablespoons fresh lime juice |
1 teaspoon ground turmeric |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 teaspoons olive oil |
2 cups thinly sliced onions |
1 cup light coconut milk |
1 -2 tablespoon red curry paste |
1 cup green peas |
1/2 cup chopped yellow tomatoes |
4 cups hot cooked long-grain rice |
Directions:
1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes).
2. Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
3. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden.
4. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
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