Thai Curried Tofu and Bowtie Pasta

Submitted by quixoposto

"Source: WeightWatchers website. Points: 8"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 4

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.