This recipe was adapted from Epicurious, originally published on Bon Appetit, 2005.
Ingredients
1 package extra firm organic tofu- 1 pound zucchini and summer squash, 1/2 inch cubes
- 1 medium organic red bell pepper, diced
- 1 handful fresh peas
- 1 Tbs minced fresh ginger
- 1 1/2 Tbs soy sauce
- 400 ml (1 can) organic coconut milk
- 4 Tbs lime juice (1 lime)
- 3/4 Tbs Thai red curry paste
- 1 c fresh Thai basil
- 2 Tbs peanut oil
Directions
- Slice tofu into 1/2 x 1/2 x 1 inch prisms, cover with paper towels to dry
- Saute tofu on high heat, brown on all sides. Alternatively, deep fry tofu at 500 deg F. Transfer to paper towel to absorb excess oil
- Saute zucchini and red pepper approx. 5 minutes. Add peas, continue to sauté for another 5 minutes
- Add tofu, ginger, stir 30 seconds
- Add coconut milk, lime juice, soy sauce, red curry paste. Stir to dissolve the curry paste, simmer about 6 minutes until sauce thickens
- Stir in half the basil, season with salt, add more lime juice if desired
- Garnish with remaining basil and serve over brown rice
