Thai Red Curry with Lentils and Tofu

By Shawn

Ingredients

• 14 ounces extra-firm tofu, drained and cut into 1/2-inch pieces
• 1/2 teaspoon salt, or more as needed
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon Thai red curry paste, such as Thai Kitchen brand
• 2 1/2 cups water
• 1 tablespoon white or red miso
• 1 cup black lentils (may substitute French green lentils or brown or regular green lentils)
• 1/2 cup canned coconut milk
• 1 red bell pepper, stemmed, seeded and cut into 1/4-inch strips
• 4 ounces snow peas (strings removed), halved lengthwise
• 1/2 cup lightly packed chopped basil
• 1 tablespoon fresh lime juice
• 2 scallions, trimmed and cut crosswise into thin slices

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

Spread the tofu on a baking sheet lined with paper towels and let it drain for at least 20 minutes. Gently press dry with paper towels and season with the salt and pepper.

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the curry paste and cook, stirring constantly, until fragrant, about 1 minute. Stir in the water, miso and lentils, increase the heat to medium-high and bring the liquid to a gentle boil. Cover, reduce the heat to low, and cook, stirring occasionally, until the lentils are tender and about two-thirds of the liquid has been absorbed, 30 to 35 minutes.

Stir in the coconut milk. Add the tofu, bell pepper and snow peas, and increase the heat to medium-high. Cover and cook, stirring occasionally, until the tofu is warmed through and the vegetables are crisp-tender, 2 minutes.

Off the heat, stir in the basil and lime juice. Taste, and add more salt, as needed. Sprinkle with the scallions and serve.