Thai Tofu With Zucchini, Red Bell Pepper and Lime

READY IN: 50mins
Recipe by Sharon123

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

Top Review by magpie diner

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!

Ingredients Nutrition


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

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