Red Curry Tofu with rice

1 cup brown rice
1 package extra firm tofu, drained and cubed
1 bunch chopped kale (or swiss chard) de-veined and blanched
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, chopped
1/4 cup minced fresh cilantro
1 Tbsp minced fresh ginger root
juice of 1 lime
1 can light coconut milk
2-3 Tbsp red curry paste
2-3 tsp brown sugar
2 tsp soy sauce

1. To blanch kale, stir leaves into boiling water for a minute or two, drain, then immediately run under cold water.

2. Brown rice can take up to an hour to cook, make this first or ahead of time!

1. Sprinkle drained and cubed tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm.

2.In the same skillet, saute onion,garlic and ginger for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry paste, salt and pepper. reduce heat to low, and cook, stirring occasionally, for 2 minutes.

3. Add the lime juice, brown sugar and soy sauce, simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened.

4. Stir in tofu and blanched kale; heat through. Serve with rice.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ENANTZ.