Curried Tofu

Recipe Ingredients

1		Extra-firm low-fat silken tofu - (12.3 oz)
		Nonstick cooking spray - as needed
1 tablespoon	15ml	Oil
2 1/2 cups	156g / 5.5oz	Chopped onion
1 1/2 teaspoons	7.5ml	Coriander seeds - crushed
1 1/2 teaspoons	7.5ml	Cumin seeds
4		Garlic cloves - minced
1/3 cup	30g / 1.1oz	Minced ginger root
2		Serrano chiles - chopped
3		Tomatoes - diced
1 1/2 teaspoons	7.5ml	Garam masala
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Water
		Chopped fresh cilantro

Recipe Instructions

Place the tofu between paper towels, set a cutting board on top and then weight it with a bowl. Let the tofu drain, about 15 minutes. Slice the tofu into 1/2-inch cubes and drain on more paper towels. Pat dry.

Meanwhile, spray a nonstick skillet with nonstick cooking spray. Heat the skillet over medium heat and add the oil. Add the onion, coriander and cumin seeds. Cook until the onions are lightly browned, stirring, 5 to 6 minutes. Stir in the garlic, ginger, chiles and tomatoes, and cook, stirring, about 5 minutes. Stir in the garam masala, curry powder and salt, then add the water and bring to a boil.

Reduce the heat to a simmer and cook until the liquid has slightly thickened, 5 minutes. Stir in the tofu. Simmer 5 minutes more. Sprinkle with the chopped cilantro. Serve with basmati rice and lime wedges for garnish.

This recipe yields 4 servings.

Each serving: 133 calories; 967 mg sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 17 grams carbohydrates; 8 grams protein; 3.71 grams fiber.

Source:
The Los Angeles Times, 09-04-2002

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