Easy Thai Yellow Curry with Tofu

Skip the takeout and make your own version of this Thai favorite. Lower in sodium and fat, this dish can be on the table in less than 30 minutes, making it a good weeknight meal option. Serve over steamed jasmine rice.

PREP TIME: 10 minutes
COOK TIME: 15 minutes

1 cup coconut milk
1/2 cup vegetable stock
2 tablespoons vegetable oil
1 14-ounce pack of extra firm tofu, cut into 1" cubes
1 red bell pepper, seeded, cored and sliced into strips
1 yellow onion, thinly sliced
8 ounces asparagus or fresh green beans
1 tablespoon fresh ginger, grated
1 teaspoon sugar
3 cloves garlic, minced
1/2 teaspoon turmeric
2 teaspoons curry powder
3 tablespoons chili sauce
Salt, to taste

Heat a large skillet to medium-high and add oil. Add tofu pieces and brown on all sides, flipping with kitchen tongs. Once tofu is browned, remove from pan and set aside.

Add onion and pepper and cook for 5 minutes. Add asparagus or green beans and cook for 2 minutes more. Add garlic and cook for 1 minute more. Reduce heat to medium-low and add coconut milk, stock, ginger, sugar, turmeric, curry powder and chili sauce; stir to combine. Add tofu pieces back in and cook for another 5 minutes. Serve immediately.