INGREDIENTS
1 c uncooked long-grain rice
2 tsp dark sesame oil
2 1/2 c vertically sliced red onion
1 c yellow bell pepper strips
1 1/2 tsp curry powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
1 Tbsp low-sodium soy sauce
1 Tbsp honey
1/2 tsp chile paste with garlic
1 14.5-ounce can diced tomatoes, undrained
1 12.3-ounce package firm tofu, drained and cut into 1-inch cubes
1/4 c minced fresh cilantro
1/4 c chopped dry-roasted cashews

INSTRUCTIONS

1. Cook the rice.
2. While the rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender.
3. Stir in curry, coriander, turmeric, and salt; cook 2 minutes.
4. Add soy sauce through tofu, bring to a boil, reduce heat, and simmer 2 minutes.
5. Serve the tofu mixture over the rice, and sprinkle with cilantro and cashews.

Serves 4. 292 calories per serving, 24% from fat.

REFERENCE
Cookling Light, issue unknown. This clipping has the name Victoria Abbott Riccardi on it, so I guess the credit is hers.

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