Ingredients:
2 tablespoons peanut oil, divided
1 (12 ounce) packages 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 peppers, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice ( to taste)
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste ( 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.
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.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.