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Thai Tofu With Zucchini, Red Bell Pepper and Lime
A delightful vegetarian dish spiced up with red curry paste! Adaped from Bon Appetit!
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tablespoons peanut oil, divided
(12 ounce) package
extra firm tofu
, drained patted dry, cut into 1/2-inch cubes
, cut into 1/2-inch cubes (mix with yellow squash if desired)
red bell pepper
, peeled, minced
canned unsweetened coconut milk
fresh lime juice
Thai red curry paste
Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
Add the tofu and saute until golden, about 5 minutes.
Move the tofu to a bowl.
Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
Saute until it begins to soften, about 5 minutes.
Return tofu to the skillet.
Add ginger and stir about 30 seconds.
Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
Stir in half of the basil.
Sprinkle with remaining basil and serve. Enjoy!
This is good served with steamed rice or noodles.
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