Thai Tofu With Zucchini, Red Bell Pepper, And Lime

Thai Tofu With Zucchini, Red Bell Pepper, And Lime
Thai Tofu With Zucchini, Red Bell Pepper, And Lime

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons peanut oil divided

  • 1

    package extra-firm tofu - (12 oz) drained, patted dry, and cut into 1/2" cubes

  • 1

    pound yellow and/or green zucchini cut 1/2" cubes

  • 1

    large red bell pepper diced

  • 1

    tablespoon minced peeled fresh ginger

  • 1 1/3

    cups canned unsweetened coconut milk

  • 3

    tablespoons fresh lime juice or more to taste

  • 1 1/2

    tablespoons soy sauce

  • 3/4

    teaspoon Thai red curry paste

  • 1/2

    cup sliced fresh basil divided

Directions

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. This recipe yields 4 servings.

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