Sunny Stir-Fry

It's a beautiful sunny day here in Kansas City, so I thought I'd share a recipe that's bright and sunny as well. This is a dish I've made several times, and it uses one of my favorite low-fat methods of cooking tofu. When I say "press the tofu", what I mean is to wrap the tofu in paper towels, and then place a cutting board with weights (big bottle of olive oil, a few cans of soup, etc.) on top. Many recipes will tell you that you need to press the tofu for half an hour, but if you cut the tofu in several smaller, equal-width slices and put them side-to-side with the weights on top, you can press the tofu in a very short time.

Sunny Stir Fry

Makes 2 servings

• 1/2 package tofu
• Pam cooking spray
• 1 medium yellow potato, diced in 1" pieces
• 1 yellow pepper, diced
• 1 cup canned pineapple chunks with liquid
• 2 medium carrots, peeled and sliced at an angle
• 1 habañero pepper, minced
• 1/2 cup coconut milk (I use lite coconut milk, but you can use regular)
• 2 tbsp Thai chili sauce
• 2 tbsp soy sauce

Press the tofu to drain excess liquid and cut the tofu into bite-sized pieces.  Spray a nonstick pan with Pam and fry the tofu medium heat, spraying with more Pam if needed.Mix the coconut milk, Thai chili sauce, soy sauce, and minced habañero in a bowl.  Add the sauce mixture and potatoes to the tofu and let simmer, covered.  While letting the potatoes simmer, peel and cut the carrots, then add them to the pan to simmer.  Dice the pepper and add it to the pan as well.  Once the potatoes, carrots, and peppers are cooked, remove from heat and serve with brown rice or couscous.