Thai Curried Tofu and Bowtie Pasta

• 15 ounces low-fat tofu, firm
• 1 tablespoon canola oil
• 1 tablespoon gingerroot, fresh, peeled and minced
• 2 medium garlic cloves, minced
• 1 12 teaspoons red curry paste
• 1 medium onion, chopped
• 14 12 ounces diced tomatoes
• 1 cup light coconut milk
• 1 tablespoon sugar
• 12 ounces frozen mixed vegetables (broccoli, cauliflower, carrots)
• 1 tablespoon cilantro, fresh, chopped
• 34 teaspoon salt
• 6 ounces bow tie pasta, cooked (makes 3 cups)

1. Wrap tofu in paper towel.
2. Place on plate with heavy saucepan on top.
3. Let stand for 20 minutes.
4. Cut in 1/4 inch cubes.
5. Heat 1 1/2 tsp oil in large nonstick skillet over med-high heat.
6. Add tofu and cook til golden turning occasionally.
7. (about 2 minutes).
8. Transfer to a plate.
9. Heat remaining oil in same skillet over med-high heat.
10. Add ginger, garlic, curry paste.
11. Cook stirring frequently, about 20 seconds.
12. Add onion, reduce heat to medium and cook until onion is softened, about 5 minutes.
13. Add the tomatoes, coconut milk, and sugar.
14. Bring to boil.
15. Reduce heat to med-low and cook until slightly thickened, 5-6 minutes.
16. Add frozen veg and tofu.
17. Cook, covered, til vegetables are tender, 18-20 minutes.
18. Remove from heat and stir in cilantro and salt.
19. Serve with pasta.
20. Serving size: 1 1/4 cup sauce and 3/4 cup pasta.

canola oil, gingerroot, garlic, red curry, onion, tomatoes, light coconut milk, sugar, mixed vegetables, cilantro, salt, pasta

Taken from www.food.com/recipe/thai-curried-tofu-and-bowtie-pasta-500922 (may not work)