LibreRecipes

Thai Tofu with Zucchini, Red Bell Pepper, and Lime

Rating

Calories

371.0

Protein

17.0

Sodium

367.0

Fat

31.0

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.

2 tablespoons peanut oil, divided

1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes

1 pound yellow and/or green zucchini, cut into 1/2-inch cubes

1 large red bell pepper, diced

1 tablespoon minced peeled fresh ginger

1 1/3 cups canned unsweetened coconut milk

3 tablespoons (or more) fresh lime juice

1 1/2 tablespoons soy sauce

3/4 teaspoon Thai red curry paste

1/2 cup sliced fresh basil, divided

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.