Tofu with Red Curry Paste, Peas, and Yellow Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference. Ingredients:
1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes |
2 tablespoons fresh lime juice |
1 teaspoon ground turmeric |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 teaspoons olive oil |
2 cups thinly sliced onion |
1 cup light coconut milk |
1 to 2 tablespoons red curry paste |
1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed |
1/2 cup chopped yellow tomato |
4 cups hot cooked long-grain rice |
Directions:
1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
2. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
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