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Photo of Curried tofu with vegetables by WW

Curried tofu with vegetables

5
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Full of vibrant flavor from ginger, garlic and curry powder. Plus a touch of heat from cayenne.

Ingredients

Low-fat tofu

14 oz, firm

Canola oil

2½ tsp, divided

Onion

1 small, into thin strips

Red bell pepper

1 small, cut into thin strips

Fresh ginger

1½ Tbsp, fresh, peeled and minced

Jarred minced garlic

1 Tbsp

Curry powder

1 Tbsp

Table salt

¾ tsp, or to taste

Ground red pepper

⅛ tsp, or to taste

Cauliflower

4 cup(s), chopped, cut into small florets

Canned unsweetened light coconut milk

13⅔ fl oz

Uncooked green snap beans

¼ pound(s), cut into 1 1/2 to 2-inch pieces

Cilantro

⅓ cup(s), fresh, chopped

Instructions

  1. Wrap tofu in paper towels and place on a large, rimmed plate. Place a heavy saucepan on top of tofu; let stand for 20 minutes to press out excess liquid. Unwrap tofu and slice it into 1/2-inch-thick slices. Next, cut each slice into 4 pieces.
  2. Heat 1 1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add tofu and cook, carefully turning occasionally, until golden, about 4 minutes; transfer tofu to a plate.
  3. Heat remaining teaspoon oil in same skillet over medium-high heat. Add onions, bell pepper, ginger and garlic; reduce heat to medium, and cook, stirring occasionally, until vegetables are almost tender, about 5 minutes.
  4. Stir in curry powder, salt and ground red pepper; cook, stirring, until fragrant, about 30 seconds.
  5. Stir in cauliflower and coconut milk; bring to a boil over medium-high heat, scraping bottom of pan to loosen any browned bits.
  6. Add green beans; cover and cook over medium-high heat, stirring occasionally, for 5 minutes.
  7. Stir in tofu; cover and cook until vegetables are tender, about 3 minutes.
  8. Remove skillet from heat; stir in cilantro. Yields about 1 1/2 cups per serving

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