Thai Tofu with Zucchini, Red Bell Pepper, and Lime
A vibrant Thai-inspired stir-fry combining crispy tofu cubes with fresh zucchini and red bell peppers in a creamy coconut milk sauce, brightened with lime and aromatic basil.
Ingredients
- •2 tablespoons peanut oil
- •12 ounces extra-firm tofu
- •1 pound zucchini
- •1 large red bell pepper
- •1 tablespoon fresh ginger
- •1⅓ cups unsweetened coconut milk
- •3 tablespoons fresh lime juice
- •1½ tablespoons soy sauce
- •¾ teaspoon Thai red curry paste
- •½ cup fresh basil
Cooking Instructions
- 1.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.
15 min
