Thai Tofu With Zucchini, Red Bell Pepper, And Lime
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
46
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Peanut Oil (divided)1 large
Red Bell Pepper (diced)1 tbsp
Ginger (minced peeled fresh)1.333333 cups
Unsweetened Coconut Milk (canned)3 tbsps
Lime Juice (or more fresh)1.5 tbsps
Soy SauceDirections:
1
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
2
Add tofu; sauté until golden, about 4 minutes
3
Transfer tofu to bowl
4
Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes
5
Return tofu to skillet
6
Add ginger; stir 30 seconds
7
Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste
8
Simmer until sauce thickens, about 6 minutes
9
Season with salt and more lime juice, if desired
10
Stir in half of basil
11
Sprinkle with remaining basil; serve
12
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
13
Add tofu; sauté until golden, about 4 minutes
14
Transfer tofu to bowl
15
Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes
16
Return tofu to skillet
17
Add ginger; stir 30 seconds
18
Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste
19
Simmer until sauce thickens, about 6 minutes
20
Season with salt and more lime juice, if desired
21
Stir in half of basil
22
Sprinkle with remaining basil; serve