package extra-firm tofu, cut into cubes
cup reduced-fat coconut milk
tablespoons lime juice
tablespoon curry powder
teaspoons dark sesame oil
cups broccoli florets
medium red bell peppers, cut into strips
medium red onion, cut into thin wedges
tofu cubes between paper towels to remove excess moisture; set aside.
coconut milk, lime juice and curry powder in medium bowl; set aside.
1 teaspoon sesame 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 oil to same skillet;
increase heat to high.
broccoli, bell peppers and onions; stir-fry about 5 minutes or until vegetables
5. Stir in tofu and coconut milk mixture; cook and stir until
mixture comes to a boil. Serve immediately with brown rice. Makes 4 servings.