1 pound firm tofu 1 - 1/2 cup Kikkoman Thai Yellow Curry 1 tablespoon cooking oil 1/2 cup canned coconut milk 1/2 cup red onion slices 2 green onions thin sliced 1/2 green bell pepper thinly sliced 1 pound cooked spaghetti
Heat oil in skillet, sauté onion and pepper until soft, about 3 minutes, remove from pan. Add tofu to the pan and brown on all sides. Pour in Thai Yellow Curry sauce and coconut milk. Add onion and pepper mixture, stir gently to combine. Sauté over medium heat for 5 minutes. Serve with pasta, garnish with green onion.