Lime-curry tofu stir-fry

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce."

Ingredients

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30 m

4 servings

425 cals

2 tablespoons peanut oil

1 (16 ounce) package extra-firm tofu, cut into\r\nbite-sized cubes

1 tablespoon minced fresh ginger root

2 tablespoons\r\nred curry paste

1 pound zucchini, diced 1 red bell pepper, diced

3 tablespoons lime juice

3 tablespoons soy sauce

1 (14 ounce) can coconut milk

1/2 cup chopped fresh basil

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Add all ingredients to list

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Directions

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Prep 20 m

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Cook 10 m

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Ready In 30 m

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Heat the peanut oil in a wok or large skillet over\r\nhigh heat. Add the tofu and stir-fry until golden brown. Remove the tofu and\r\nset aside, leaving the remaining oil in the wok.

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Stir the ginger and curry paste into the hot oil for\r\na few seconds until the curry paste is fragrant and the ginger begins to turn\r\ngolden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in\r\nthe lime juice, soy sauce, coconut milk, and tofu. Bring the coconut milk to a\r\nsimmer, and cook a few minutes until the vegetables are tender and the tofu is\r\nhot. Stir in the chopped basil just before serving.

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Enjoy your meal!

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kprzy – AllRecipes