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[Sister]

Thai Tofu With Zucchini, Red Bell Pepper and Lime

A delightful vegetarian dish spiced up with red curry paste! Adaped from Bon Appetit! This is good served with steamed rice or broad rice noodles.

SERVES 4

Ingredients:

2 tablespoons peanut oil, divided
1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes
1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired)
1 large red bell pepper, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste (or more to taste)
1/2 cup sliced fresh basil, divided

Directions:
 
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.
Stir fry until it is crunchy-tender.
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!
 
 
© 2008 Recipezaar
 

[bonnie]

You do know don't you, if I culd cook as fast as you find all this good stuff, size wise I would be somewhere between a beached whale and a greyhound bus.