Thai Tofu with Zucchini, Red Bell Pepper, and Lime |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Thai Tofu with Zucchini, Red Bell Pepper, and Lime Ingredients:
1 tablespoon sesame oil |
12 ounce extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes |
1 pound zucchini, cut into 1/2-inch cubes |
1 large red bell pepper, diced |
1 tablespoon minced ginger |
1 1/3 cups canned unsweetened coconut milk |
3 tablespoons (or more) fresh lime juice |
1 1/2 tablespoons soy sauce |
3/4 teaspoon thai red curry paste |
1/2 cup sliced fresh basil, divided |
Directions:
1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
2. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add 1/3 cup coconut milk, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds.
3. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes.
4. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.
|
|