- 2 tablespoons peanut oil
- 1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
- 1 tablespoon minced fresh ginger root
- 2 tablespoons red curry paste
- 1 pound zucchini, diced
- 1 red bell pepper, diced
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 (14 ounce) can coconut milk
- 1/2 cup chopped fresh basil
- Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
- Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
03/11/2017
recipepes.com
Lime-Curry Tofu Stir-Fry, recipe
PT15M
PT1H
5
455 calories
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