Red Curry Tofu-Noodle Bowl
1 (15-ounce) package low-fat firm tofu
3 teaspoons canola oil
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1½ teaspoons Thai red curry paste
1 red onion, chopped
1 (14½-ounce) can diced tomatoes
1 cup light (reduced-fat) coconut milk
2 teaspoons sugar
12 ounces small broccoli florets
½ teaspoon salt
3 cups hot cooked whole wheat capellini
1 Wrap tofu in paper towels and place on plate. Place small skillet on top and weight with large can of food. Let stand until excess liquid is pressed out, about 20 minutes. Discard liquid; cut tofu into ½-inch cubes.
2 Heat 1½ teaspoons of oil in large nonstick skillet over medium-high heat. Add tofu and cook, turning, until golden, about 3 minutes; transfer to plate. Add remaining 1½ teaspoons oil to skillet. Add ginger, garlic, and curry paste; cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium; add onion and cook, stirring, until softened, about 5 minutes.
3 Add tomatoes, coconut milk, and sugar to skillet; bring to boil. Reduce heat and simmer, stirring, until mixture is slightly thickened, about 5 minutes. Add broccoli, tofu, and salt; cook, covered, until broccoli is tender, about 10 minutes longer. Serve in bowls over capellini.
PER SERVING (1⅓ cups tofu mixture and ½ cup capellini): 219 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 437 mg Sod, 31 g Carb, 5 g Sugar, 5 g Fib, 13 g Prot, 187 mg Calc.
HEALTHY EXTRA
Straw mushrooms, ready to use right from the can, make a tasty addition to this spicy noodle bowl. Add about ½ cup of drained mushrooms to the skillet along with the tomatoes in step 3.