Tofu With Red Curry Paste, Peas, and Yellow Tomatoes

dicentra's Note:

Cooking Light, MAY 2000

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (14 ounce) package firm tofu , drained and cut into 1-inch cubes
• 2 tablespoons fresh lime juice
• 1 teaspoon ground turmeric
• ¼ teaspoon salt
• 1⁄8; teaspoon black pepper
• 2 teaspoons olive oil
• 2 cups thinly sliced onions
• 1 cup light coconut milk
• 1 -2 tablespoon red curry paste
• 1 cup green peas
• ½ cup chopped yellow tomatoes
• 4 cups hot cooked long-grain rice

Directions:

1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes).
2. Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
3. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden.
4. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.

Reviews

[Mahalakshmi]

What a wonderful use of the tomatoes in my garden! I used a Tandoori paste instead of curry, and added plain yogurt as a garnish, YUM. It's also MUCH better the next day. Next time I plan on adding potatoes or cauliflower. Thanks!

[stgmngrjan]

Good, easy, and healthy. I added some garlic, green beans, and about 1/2 c. chopped pineapple. Thanks, Jan