Thai Coconut Curry Vegetables and Tofu

By marck

A Weight Watcher's recipe. This is 5 pts per serving. (1 cup of the end product is considered a serving.)

I made two modifications out of the gate on this one:

1) Instead of putting in plain tofu, I roasted it following the directions from my Thai Roasted Tofu with Chili & Basil recipe. I've added these steps below.

2) Instead of just 3 cups of the thawed frozen stir-fried vegetable blend, I add in the entire bag. More veggies = Yum.

Ingredients

• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 Tbsp minced peeled fresh ginger
• 2 Tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/2 C jasmine rice
• 1-1/2 C low-sodium vegetable broth
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp honey
• 3 C (or maybe just the whole bag) thawed frozen vegetable blend (such as broccoli, carrots, snow peas)
• 1 (14-oz) container extra firm tofu, drained and sliced evenly into 4 3/4-inch slabs
• 1/2 C reduced-fat coconut milk
• 1/4 C chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425°. Place tofu slices on several layers of paper towels. Cover with more paper towels and top with a cookie sheet. Place several heavy objects (like a can or heavy pots or pans) on cookie sheet to press out water from tofu for 30 minutes.

2. Coat cookie sheet with cooking spray. Cut tofu into cubes to yield 9 cubes per slice. Place on cookie sheet and brush with 2 tablespoons of soy sauce. Coat tofu with cooking spray and place in oven. Roast for 25 minutes. Remove from oven and set aside.

3. Spray a large, nonstick skillet with nonstick spray, and set over medium-high heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Add the garlic, ginger, curry powder, salt, cumin and cardamom and cook, stirring constantly, 1 minute longer. Stir in the rice. Add the broth, soy sauce, and honey and bring to a boil.

4. Reduce the heat, cover, and simmer until the rice is tender and the liquid is almost absorbed, 15 minutes. Stir in the vegetables and tofu and cook, covered, until heated through, 5 minutes. Stir in the coconut milk and the cilantro.