Thai Tofu with Zucchini, Red Bell Pepper, and Lime

Name: Thai Tofu with Zucchini, Red Bell Pepper, and Lime
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 340 grams package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes; 118 milliliters sliced fresh basil, divided; 1 Tbsp minced peeled fresh ginger; 3 Tbsps (or more) fresh lime juice; 2 Tbsps peanut oil, divided; 1 large red bell pepper, diced; 2 Tbsps soy sauce; 1 teaspoons Thai red curry paste; 315 milliliters canned unsweetened coconut milk; 454 grams yellow and/or green zucchini, cut into 1/2-inch cubes

Thai Tofu with Zucchini, Red Bell Pepper, and Lime might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 337 calories, 10g of protein, and 29g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Not A mixture of coconut milk, basil, and/or zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add tofu; sauté until golden, about 4 minutes.

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Tofu

Transfer tofu to bowl.

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Tofu

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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.

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Bell Pepper

Zucchini

Tofu

Cooking Oil

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Frying Pan

Add ginger; stir 30 seconds.

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Ginger

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.

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Coconut Milk

Curry Paste

Lime Juice

Soy Sauce

Basil

Sauce

Salt

Sprinkle with remaining basil; serve.

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Basil

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Frying Pan

Bowl

Ingredients

Servings:

340grams

package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes 118milliliters

sliced fresh basil, divided 1Tbsp

minced peeled fresh ginger 3Tbsps

(or more) fresh lime juice 2Tbsps

peanut oil, divided 1large

red bell pepper, diced 2Tbsps

soy sauce 1teaspoons

Thai red curry paste 315milliliters

canned unsweetened coconut milk 454grams

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

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gabrielskloof Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.