In a Work
Thai Vegetable & Tofu Stir-Fry
1 cup light (reduced-fat) coconut milk
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1 teaspoon Thai red curry paste
2 teaspoons canola oil
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 different color bell peppers, cut into 1-inch chunks
½ red onion, thinly sliced
¾ pound baby bok choy, sliced
¼ pound snow peas, trimmed
½ (15-ounce) can baby corn, drained
1 (14-ounce) package reduced-fat firm tofu, drained and cut into ½-inch cubes
3 cups hot cooked brown basmati rice
1 Stir together coconut milk, soy sauce, sugar, and curry paste in small bowl.
2 Heat wok or large deep nonstick skillet over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat wok. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the bell peppers and onion; stir-fry until crisp-tender, about 4 minutes. Add bok choy and stir-fry until crisp-tender, about 4 minutes.
3 Add snow peas, corn, and coconut milk mixture to wok; bring to boil over high heat. Reduce heat and simmer until snow peas are bright green, about 1 minute. Gently stir in tofu and stir-fry until heated through, about 2 minutes longer. Serve over rice.
PER SERVING (1⅓ cups tofu mixture and ½ cup rice): 263 Cal, 7 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 184 mg Sod, 41 g Carb, 5 g Sugar, 5 g Fib, 11 g Prot, 208 mg Calc.