Pan Glazed Tofu With Thai Red Curry Sauce

Directions

1. Cut tofu widthwise into eight 1/2 inch-thick slices. Blot tofu dry between layers of paper towels.
2. Combine coconut lowfat milk, broth, fish sauce, lime juice, curry paste and sugar in a small bowl. Set aside.
3. Heat oil in large nonstick skillet till shimmering. Add in tofu and cook over medium heat till golden, 6 to 7 min. Turn and cook about 5 min more.
4. Add in coconut lowfat milk mix to pan and simmer, turning tofu once, till liquid reduces to thick syrup and tofu is glazed, about 2 min. Transfer tofu to serving platter and scrape the glaze left in pan over the tofu. Garnish with chopped cilantro and serve immediately.