Singapore rice

Prep: 15 minutes Cook: 30 minutes

Makes: 2 to 3 servings

1 tablespoon vegetable oil

1 cup diced onion

1 cup diced sweet red pepper

2 teaspoons minced garlic

2 teaspoons minced ginger

Salt

1⁄2 pound extra firm tofu, cut into 1⁄2-inch cubes (about 1 cup)

1 tablespoon curry powder

1⁄2 cup water

1 tablespoon soy sauce

1 teaspoon sugar

3 cups cooked white rice, see method

1 green onion, finely sliced

1⁄4 cup minced cilantro, optional

1. Heat oil in large skillet over medium heat. Add onion, red pepper, garlic, ginger and a pinch of salt. Cook, stirring often until the onion starts to soften, about 3 minutes.

2. Add tofu and curry powder; cook and stir until everything is coated in curry powder, 1 to 2 minutes.

3. Add water, stirring up any bits stuck to the bottom of the pan. Allow mixture to bubble away until the water has evaporated, about 5 minutes.

4. Stir in soy sauce, sugar and cooked rice. Cook, stirring, until rice is warmed through and everything is coated in the curry mixture, about 5 minutes. Remove from heat. Finish with a pinch of salt, green onion and cilantro. Rice: In a saucepan over high heat, bring 1 cup long grain white rice, 1 1⁄2 cups water and a pinch of salt to a boil, about 1 minute. Reduce heat to low; cover and simmer until rice is tender and no liquid remains, 12-15 minutes.

Makes: 3 cups

Nutrition information per serving (for 3 servings): 375 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 56 g carbohydrates, 6 g sugar, 14 g protein, 360 mg sodium, 3 g fiber