Curried Tofu Stir-Fry

• 1 can (13.66 ounces) light coconut milk
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1-1/2 teaspoons curry powder
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon hoisin sauce
• 1/2 teaspoon salt
• 1/2 teaspoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1 package (16 ounces) firm tofu, drained and cubed
• 2 teaspoons canola oil
• 1 medium sweet yellow pepper, julienned
• 1/2 pound sliced fresh mushrooms
• 8 green onions, cut into 1-inch pieces
• 4 cups shredded cabbage
• 4 plum tomatoes, chopped
• 3 cups hot cooked brown rice

1. In a small bowl, combine the first 10 ingredients; set aside. In a
2. or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm.
3. In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes.
4. Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.

light coconut milk, soy sauce, cornstarch, curry powder, fresh gingerroot, hoisin sauce, salt, brown sugar, chili powder, red pepper, firm tofu, canola oil, sweet yellow pepper, mushrooms, green onions, cabbage, tomatoes, hot cooked brown rice

Taken from www.tasteofhome.com/recipes/curried-tofu-stir-fry/ (may not work)