Red Curry Tofu Stir-Fry

Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 nunutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes. Set aside.

Combine coconut milk and next 5 ingredients in a bowl. Stir well with a whisk. Add tofu to coconut milk mixture. Cover and chill for 1 hour.

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

Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Add peanut oil and tofu, then cook for 5 minutes, turning cubes until lightly browned on all sides. Transfer tofu to a serving bowl.

Add asparagus, mushrooms, and onion to pan, then stir-fry for 3 minutes. Add reserved marinade to pan and cook, stirring constantly, for 5 minutes or until thick.

Pour vegetable mixture over tofu, tossing gently. Serve immediately over hot cooked basmati rice.

Serving size: 3/4 cup tofu mixture and 1/2 cup rice.