RED CURRIED TOFU 1 cup uncooked long-grain rice 2 teaspoons dark sesame oil 2 1/2 cups vertically sliced red onion 1 cup yellow bell pepper strips 1 1/2 teaspoons curry powder 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1 tablespoon low-sodium soy sauce 1 tablespoon honey 1/2 teaspoon chile paste with garlic 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes 1/4 cup minced fresh cilantro 1/4 cup chopped dry-roasted cashews

Prepare rice according to package directions, omitting salt and fat.

While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro and cashews.

4 servings.

1 Serving - 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews: Calories: 292 (Cal. from fat: 24%), Fat: 7.7g (Saturated: 1.4g), Cholesterol: 0mg, Sodium: 559mg, Carbohydrate: 46.2g, Protein: 10.7g.

[Cooking Light, March 2001]