Tofu in Red Curry Sauce and Light Coconut Milk

Time for some comfort Thai food on a cold day.

Ingreditents:
1 package Nasoya extra firm cubed tofu (drained)
1 can safeway light coconut milk
2 tbsp Thai kitchen red curry paste
1/2 medium yellow onion (diced)
1 cup frozen broccoli florets
2 tsp olive oil
salt and crushed red pepper to taste
cilantro and basil for garnish

Method:
1. Drain liquid from tofu package and lay the cubes out on a paper towel to slightly dry
2. Heat olive oil in a pan and when hot, saute onions.
3. When onions are translucent, add broccoli
4. Add salt and cook until broccoli is tender
5. Meanwhile, whisk 2 tbsp of Thai kitched red curry paste into 1 can of light coconut milk
6. When broccoli is semi cooked pour the coconut milk mixture into the pan and bring to a boil
7. Lower the flame, add tofu cubes, crushed red pepper, cilantro and basil and  simmer for about 5 minutes

Enjoy on hot rice or cooked cracked wheat or noodles.

Serving size: 1/3 cup. Number of servings ~6
Nutrition per serving
Calories: 113
Protein : 7gm