Recipe

		Thai Tofu with Zucchini, Red Pepper and Lime
		Serving Size - 4
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

2 tablespoons peanut oil, divided

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

1 lb 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.