Thai Curried Tofu And Bowtie Pasta

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.