Coconut-Curry Tofu Stir-Fry

Ingredients

• 0.7 cup rice uncooked
• 2 teaspoons sesame oil dark divided
• 14 ounce extra tofu firm
• 3 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 2 teaspoons curry paste green
• 6  green onions cut into 1-inch pieces
• 13.5 ounce coconut milk light canned
• 2 tablespoons juice of lime fresh
• 2 teaspoons lime rind grated
• 3 tablespoons soya sauce low-sodium
• 2  bell peppers red cut into thin strips ( 3 1/2 cups)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water.
2. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.
3. . While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
4. . Cook rice according to package directions, omitting salt and fat.
5. . While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add tofu; cook 10 minutes or until lightly browned on all sides.
7. Remove tofu from pan; keep warm.
8. Heat remaining 1 teaspoon sesame oil in pan.
9. Add ginger and garlic, and saut 30 seconds.
10. Add zucchini and bell pepper; saut 2 minutes.
11. Add green onions; saut 4 minutes or until vegetables are crisp tender.
12. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes.
13. Serve immediately over hot cooked basmati rice.