• 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

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.

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.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.1, Bread: 0.0, Lean meat: 0.6, Fat: 5.0, Sugar: 0.1, Very lean meat protein: 0.9

  view detailed nutritional information

The recommended wines are: Beaujolais, Chenin Blanc, or Chianti.