Curried Tofu with Rice

Adapted from Healthy Cooking (Feb./March 2011), page 61.

Prep: 10 min / Cook: 20 min

Yield: 4 servings

1 pkg (12.3 oz) extra-firm tofu, drained and cubed
1 tsp. seasoned salt
1 Tbs. canola oil
1/4 cup diced onion
1 clove garlic, minced
1 can light coconut milk
1/2 cup minced fresh cilantro
3 tsp. curry powder
Cooked rice (brown is best)
Salt and pepper to taste

Sprinkle tofu with seasoned salt.  In a large nonstick skillet, saute tofu in oil until golden.  Remove; keep warm.  Add mushrooms to skillet and saute until lightly browned but not completely cooked.  Remove and set aside with tofu.

In the same skillet, saute onion and garlic until tender.  Stir in the coconut milk, cilantro, curry, salt, and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened.  Stir in tofu and mushrooms; heat through.  Serve with rice.

Notes:
- Consider adding vegetables, like carrots, potatoes, or zucchini.  If you're not trying to make a meatless meal, adding cubed chicken would be good, too.  My son really liked shredded coconut and chopped hard-boiled egg on top of his.
- Originally, the recipe called for 3 cloves garlic, minced.  That's a bit much for me; in fact, the last time I made it, I didn't add any garlic.