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

1. Prepare rice according to package directions, omitting salt and fat.
2. While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; saute 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.

longgrain rice, dark sesame oil, red onion, yellow bell pepper strips, curry powder, ground coriander, ground turmeric, salt, soy sauce, honey, chile paste, salt, firm tofu, fresh cilantro, cashews

Taken from www.myrecipes.com/recipe/red-curried-tofu (may not work)