Green Thai Tofu Curry

Tofu, firm, 1 block (16oz)
1 Yellow bell peppers, sliced into 2-3 inch strips
1 Red Bell Pepper, sliced into 2-3 inch strips
1 Medium Onion, sliced into strips
2 Tbsp Thai Kitchen Green Curry Paste
1 cup Thai Kitchen Lite Coconut Milk
3-4 Green onions, thinly sliced on diagonal Swanson
2 Cups Low Fat, Reduced Sodium Chicken Broth
3 cups cooked brown rice

Slice block of tofu into 8 rectangles. Place on cookie sheet and broil until golden brown on both sides (turn tofu over to brown other side. Bring coconut milk to a light boil, then add the curry paste and sliced greed onions. Add chicken broth and bring to a boil, stirring constantly. Add the onion and bell peppers. Reduce heat to a simmer. Dice each sheet of tofu into 10 chunks, then add all the tofu to the pot. Serve over rice.

Serving Size: Makes 4 servings, around 1 1/2 cups curry with 3/4 cup rice per serving

Number of Servings: 4

Recipe submitted by SparkPeople user NJWARD4.