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THAI CURRY OF TOFU, SWEET PEPPERS AND SNOW PEAS
12 ounces firm, reduced-fat tofu
1 teaspoon canola oil
1 medium-size sweet onion, peeled and finely chopped
1 medium clove garlic, peeled and minced
1/2 cup vegetable broth, divided use*
1 teaspoon brown sugar
1 teaspoon low-sodium soy sauce
1/4 to 1/2 teaspoon salt
1 cup light coconut milk
2 teaspoons red curry paste
1/4 pound snow peas
1 medium red bell pepper, stemmed, seeded and finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 tablespoons cashews, finely chopped
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
2 cups hot cooked white rice (for serving)
Slice the tofu about 1 inch thick. Line a large plate with several layers of paper towels. Spread the tofu on the plate and top with additional paper towels. Place a second plate on top and let drain about 30 minutes. Then dice the tofu into small pieces. Set aside.
In a large, nonstick skillet, heat the oil over medium heat. Add the onions and garlic; saute 1 minute.
Add 1/4 cup vegetable broth, cover and cook 10 minutes.
Uncover and stir in the brown sugar, soy sauce, salt, coconut milk and curry paste. Cook over medium-low heat, breaking up the curry paste with the back of a spoon.
Gently stir in the tofu. Remove from the heat and set aside 15 minutes for the tofu to absorb some of the curry flavor.
Trim the ends of the snow peas and slice each into thirds on the diagonal. Bring a small pan of water to the boil. Add the peas and set timer for 1 minute. Drain and rinse with cold water to stop the cooking. Set aside.
Heat a nonstick skillet over medium heat. Put the red pepper, remaining 1/4 cup vegetable broth, cumin and turmeric into the pan. Simmer 5 minutes.
Reheat the tofu mixture over medium-low heat, stirring in the sweet peppers, snow peas, cashews, lime juice and cilantro. When the mixture is hot and blended, spoon over the hot rice.
*Excess vegetable broth can be used as part of the cooking liquid for the rice.
Servings: 4
Source: The Seattle Times - October 15, 1997
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