Curry-Spiced Tofu with Asian Vegetables

Recipe courtesy of the American Heart Association
Servings: 4

12 ounces light, extra-firm tofu, drained and patted dry, cut into four slices
1 tablespoon, plus 1 1/2 teaspoons, curry powder, divided
12 ounces packaged fresh stir-fry vegetables
1 tablespoon water
2 teaspoons canola oil
1 teaspoon toasted sesame oil
1 large onion, cut into 3/4-inch wedges
4 large garlic cloves, minced
1/4 cup light coconut milk
1/4-1/2 teaspoon chili garlic sauce

Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder.

In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water.

In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm.

In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently.

Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly.

Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

Nutritional information per serving: 151 calories; 6.5 g total fat; 86 mg sodium; 14 g carbohydrates; 4 g fiber; 4 g sugars; 10 g protein.