Thai Tofu With Zucchini Red Bell Pepper And Lime Recipe

Ingredients for Thai Tofu With Zucchini Red Bell Pepper And Lime

• Peanut Oil
• Extra Firm Tofu
• 1 medium zucchini, sliced
• 1 red bell pepper, thinly sliced
• Gingerroot
• Canned Unsweetened Coconut Milk
• Fresh Lime Juice
• 2 tablespoons soy sauce
• Thai Red Curry Paste
• Fresh Basil

How to Make Thai Tofu With Zucchini Red Bell Pepper And Lime

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
2. Add the tofu and sauté until golden brown, about 5 minutes. Remove tofu and set aside.
3. Add the remaining 1 tablespoon of oil to the skillet. Add the zucchini and red bell pepper; sauté until slightly softened, about 5 minutes.
4. Return the tofu to the skillet. Add the ginger and stir for 30 seconds.
5. Add the coconut milk (1 can, 13.5 oz), 3 tablespoons lime juice, 2 tablespoons soy sauce, and 2 tablespoons red curry paste.
6. Stir to dissolve the curry paste and bring to a simmer. Cook until the sauce slightly thickens, about 6 minutes.
7. Season with salt to taste and add more lime juice if desired.
8. Stir in half of the fresh basil.
9. Sprinkle with the remaining basil and serve immediately over steamed rice or noodles.
10. Enjoy!