Jungle Curry with Tofu

Ingredients

• 1 cup uncooked jasmine rice
• 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons canola oil, divided
• 2 cups (2-inch) cut haricots verts
• 1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
• 1 red bell pepper, cut into julienne strips
• 2 tablespoons green curry paste
• 1 cup organic vegetable broth $
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons grated lime rind $
• 1 cup thinly sliced fresh basil $
• Lime wedges (optional) $

Preparation

• 1. Cook rice according to package directions, omitting salt and fat.
• 2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
• 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.