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