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    You are in: Home / Recipes / Thai Tofu With Zucchini, Red Bell Pepper and Lime Recipe
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    Thai Tofu With Zucchini, Red Bell Pepper and Lime

    Thai Tofu With Zucchini, Red Bell Pepper and Lime. Photo by magpie diner

    1/1 Photo of Thai Tofu With Zucchini, Red Bell Pepper and Lime

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Sharon123's Note:

    A delightful vegetarian dish spiced up with red curry paste! Adaped from Bon Appetit!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
    2. 2
      Add the tofu and saute until golden, about 5 minutes.
    3. 3
      Move the tofu to a bowl.
    4. 4
      Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
    5. 5
      Saute until it begins to soften, about 5 minutes.
    6. 6
      Return tofu to the skillet.
    7. 7
      Add ginger and stir about 30 seconds.
    8. 8
      Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
    9. 9
      Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
    10. 10
      Stir in half of the basil.
    11. 11
      Sprinkle with remaining basil and serve. Enjoy!
    12. 12
      This is good served with steamed rice or noodles.

    Ratings & Reviews:

    • on July 04, 2011

      55

      Aside from using different veggies and some leafy greens, I made this as written and it was fabulous. Very simple curry to prepare, with a real high note from all that lime juice. I added a full tsp of curry paste, as others mentioned it was on the mild side, and that was perfectly spiced for me. I used a whole tin of coconut milk, which is more than what is called for, but I like having the extra gravy. Thanks Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2009

      55

      We doubled the vegetables and used lemon juice instead of lime, but otherwise followed as directed. It was OUTSTANDINGLY DELICIOUS!!!! You should cook this RIGHT NOW!!!! Even the kids loved it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2008

      45

      This was very tasty. We used 1-1.5 tsp of red curry paste, and we used fish sauce instead of soy sauce. I also fried the tofu in a combo of peanut oil and hot pepper oil. These changes made the dish spicy, but not 'hot.' Good, and you could up the flavor level a bit by adding lime juice after plating.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Thai Tofu With Zucchini, Red Bell Pepper and Lime

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.8
     
    Calories from Fat 242
    78%
    Total Fat 26.9 g
    41%
    Saturated Fat 16.2 g
    81%
    Cholesterol 0.0 mg
    0%
    Sodium 408.4 mg
    17%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.4 g
    21%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    Thai red curry paste

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