Lemon & Coriander Tofu with Peanut Sauce

Ingredients:

1-3/4 Tbs. chili sauce
1/3 cup peanut butter
1/3 cup coconut milk
1/3 cup water
1-1/4 tsp. brown sugar
2-3/4 tsp. lemon juice
1-3/4 Tbs. oil
1-1/4 shallots, chopped
2 cloves garlic, crushed
2 Tbs. freshly grated ginger root
1-1/4 tsp. curry paste
13 ounces tofu, cut into 3/4 inch cubes
3/4 red bell pepper, cut into strips
3/4 lemon, rind grated, juiced

Directionts:

Combine first 6 ingredients. Cook over a low heat, stirring until combined; simmer 2-3 minutes. Heat oil in a frying pan over a moderate heat; cook shallots, garlic, ginger, and curry paste for 2-3 minutes, or until fragrant. Add tofu and fry until golden and slightly crispy.
Add bell pepper, lemon rind, and juice. Cook for an additional 1-2 minutes. Serve with peanut sauce.

For 4 servings
Prep: 10 min, Cook: 10 min.

Per serving: calories 323, fat 26.2g, 68% calories from fat,
cholesterol 0mg, protein 14.2g, carbohydrates 13.9g, fiber 3.9g, sugar
5.6g, sodium 119mg, diet points 8.4.

Source: Meals for You

Note: Use a whole lemon (Meyer if you have one), a whole red bell
pepper sliced, and add a green bell pepper sliced. Next time I’ll add
a whole sweet onion sliced too. Could’ve used more heat: round the
chili sauce to 2 T. and work up from that. I’ll do the same to the
curry paste next time; 2 t. and work up.