Thai Red Curry with Mango Chutney

Recipe courtesy of:
Fatfree Vegan Kitchen

Thai Red Curry with Mango Chutney

1 package (14-16 ounces) extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons soy sauce
1 tablespoon lime juice

1 medium yellow onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon garlic, finely chopped
2 tablespoons flour
3 cups of fat-free vegetable broth
1 teaspoon nori flakes (or other crushed seaweed)
1/2 cup crushed pineapple, with juice
1-2 tablespoons vegan Thai red curry paste (check ingredients and nutrition info carefully*)
3 medium zucchini, diced
4 cups mung bean or soy sprouts, blanched in boiling water for 1 minute, drained and rinsed in cold water
Green Mango Chutney

Marinate the tofu cubes in the soy sauce and lemon for at least half an hour. Stir or shake often to cover all the pieces.

Heat a large, non-stick wok or sauce pan over medium-high heat, and add the onion, peppers, and garlic. Cook, stirring, until onions are becoming tender, about 8 minutes. Add the flour, stirring constantly, and cook, stirring and scraping the bottom of the pan, for about 2 more minutes, until the flour begins to brown.

Continue to stir as you add the vegetable broth, nori flakes, crushed pineapple, and curry paste. Turn down the heat to low and simmer until it's thickened, about 20 minutes.

Meanwhile, add the tofu and its marinade to a hot, non-stick skillet. Cook, stirring gently, until all the liquid has evaporated. Continue to cook without stirring until the tofu is browned on one side; then turn it over to brown on all sides. Add it to the curry mixture.

Return the skillet to the heat, and sauté the diced zucchini until it is tender but still crisp. Add it to the curry mixture. Cook the curry for about 5 more minutes. Serve over rice, sprinkled with bean sprouts and topped, if you like, with mango salsa. Serves about 5.

*To be sure the curry paste is vegan, I recommend Thai Kitchen brand. I've had some nasty surprises when using the kind in cans (MaeSri brand) at the Asian market. It may not say "shrimp paste" on the label, but if you check their website, it's listed there. Plus, where there should be no cholesterol if it's vegan, often there will be some amount listed in the nutritional breakdown. Use caution!

Makes 5 servings. Each serving, without rice or chutney, contains: 192 Calories (kcal); 6 g Total Fat; (25% calories from fat); 15 g Protein; 24 g Carbohydrate; 0 mg Cholesterol; 657 mg Sodium; 5 g Fiber.