Thai Curried Tofu and Bowtie Pasta |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Points: 8. Ingredients:
15 ounces low-fat tofu, firm |
1 tablespoon canola oil |
1 tablespoon gingerroot, fresh, peeled and minced |
2 medium garlic cloves, minced |
1 1/2 teaspoons red curry paste |
1 medium onion, chopped |
14 1/2 ounces diced tomatoes |
1 cup light coconut milk |
1 tablespoon sugar |
12 ounces frozen mixed vegetables (broccoli, cauliflower, carrots) |
1 tablespoon cilantro, fresh, chopped |
3/4 teaspoon salt |
6 ounces bow tie pasta, cooked (makes 3 cups) |
Directions:
1. Wrap tofu in paper towel. Place on plate with heavy saucepan on top. Let stand for 20 minutes. Cut in 1/4 inch cubes.
2. Heat 1 1/2 tsp oil in large nonstick skillet over med-high heat.
3. Add tofu and cook til golden turning occasionally. (about 2 minutes). Transfer to a plate.
4. Heat remaining oil in same skillet over med-high heat. Add ginger, garlic, curry paste. Cook stirring frequently, about 20 seconds.
5. Add onion, reduce heat to medium and cook until onion is softened, about 5 minutes.
6. Add the tomatoes, coconut milk, and sugar. Bring to boil. Reduce heat to med-low and cook until slightly thickened, 5-6 minutes.
7. Add frozen veg and tofu. Cook, covered, til vegetables are tender, 18-20 minutes.
8. Remove from heat and stir in cilantro and salt. Serve with pasta.
9. Serving size: 1 1/4 cup sauce and 3/4 cup pasta.
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