Coconut-Curry Tofu Stir-Fry

• 1 (14-ounce) package extra firm tofu
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons green curry paste
• 1/2 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
• 2/3 cup uncooked basmati rice
• 2 teaspoons dark sesame oil, divided
• Cooking spray
• 3 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 red bell peppers, cut into thin strips (about 3 1/2 cups)
• 6 green onions, cut into 1-inch pieces

1. Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
2. . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
3. . Cook rice according to package directions, omitting salt and fat.
4. . While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.
5. . Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and saute 30 seconds. Add zucchini and bell pepper; saute 2 minutes. Add green onions; saute 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.

soy sauce, lime rind, lime juice, green curry, salt, light coconut milk, basmati rice, dark sesame oil, cooking spray, fresh ginger, garlic, red bell peppers, green onions

Taken from www.myrecipes.com/recipe/coconut-curry-tofu-stir-fry (may not work)