Hot or Cold?

After all our hot weather this morning was cool and then some fine drizzle started. My plan was to go with a cold dish for tonight using tofu and noodles, but when I needed to close the windows and put on a pair of socks, I decided to go hot for dinner instead.

I enjoy the spice combination in this dish, and use sambal oelek as the chile paste with garlic the recipe calls for. Keep in mind this is a recipe from Cooking Light magazine, which is why certain ingredients are specified as they are e.g. "reduced-fat firm tofu". I say go full fat or go home. The minute products start to eliminate fat they tamper with the original food aka process it further and by reducing/eliminating fat they need to add other ingredients/chemicals/additives, etc. in order to make it taste good. Stick with food in its most honest, original state and you're on the right track. Additionally, I use brown long-grain rice or brown basmati rice.

Red Curried Tofu
(recipe from Cooking Light magazine March 2001)
1 cup uncooked long-grain rice
2 teaspoons dark sesame oil
2 1/2 cups vertically sliced red onion
1 cup yellow bell pepper strips
1 1/2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1/2 teaspoon chile paste with garlic
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes
1/4 cup minced fresh cilantro
1/4 cup chopped dry-roasted cashews

Prepare rice according to package directions, omitting salt and fat.

While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro and cashews.