Curry-Spiced Tofu with Asian Vegetables

Recipe courtesy of the American

Heart Association

Servings: 4 12 ounces light, extra-firm tofu, drained and patted dry, cut into four slices 1 tablespoon, plus 1 1/2 teaspoons, curry powder, divided 12 ounces packaged fresh

stir-fry vegetables 1 tablespoon water 2 teaspoons canola oil 1 teaspoon toasted sesame oil 1 large onion, cut into

3/4-inch wedges 4 large garlic cloves, minced 1/4 cup light coconut milk 1/4-1/2 teaspoon chili garlic sauce

Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.

microwave high are remaining canola swirling in side, In In single almost 2-3 large large or oil until to minutes, layer over water. microwaveable nonstick tender-crisp. coat vegetables browned. 3-4 medium-high bottom. or minutes skillet, until and Transfer Pour Cook vegetables bowl, water heat on off heat, each tofu to on separate keep over In medium-high same warm. large skillet, plate. heat heat, Cover sesame swirling loosely oil to to coat stirring bottom. frequently. Cook onion 1 minute,

1-2 Stir minutes, in vegetables or until and vegetables garlic. Cook are

tender-crisp, stirring constantly. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu. Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein.