Tofu, Vegetable and Curry Stir-Fry

Low carb

Ingredients

1 Package (about 14 ounces) extra-firm reduced- fat tofu, cut into ¾ inch cubes

¾ cup reduced-fat coconut milk

2 tablespoons fresh lime juice

1 tablespoon curry powder

2 teaspoons dark sesame oil, divided

4 cups broccoli florets (1 ½ inch pieces)

2 medium red bell peppers, cut short, thin strips

1 medium red onion, cut into thin wedges

¼ teaspoon salt

Hot cooked Brown Rice (optional)

Directions

1.) Press tofu cubes between layers of paper towels to remove excess moisture; set aside. Combine coconut milk, lime juice and curry powder in medium bowl ; set aside

2.) Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add tofu; cook, turning cubes often, 10 minutes or until lightly browned on all sides. Remove to plate; set aside. Add remaining 1 teaspoon of oil to same skillet; increase heat to high.

3.) Add broccoli, bell peppers and onions, stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in tofu and coconut milk mixture; cook and stir until the mixture comes to a boil. Stir in salt. Serve immediately with rice, if desired.

Makes 4 servings (2 cups per serving)

Dietary exchanges: ½ fat, 1 meat, 1 vegetable

Calories 108, Total Fat 5g, Saturated Fat 2g, Protein 11g, Carbohydrate 6g, Cholesterol 7mg, Dietary Fiber 1g, Sodium 322mg