Red Curry Tofu Saute with Coconut and Lime
Ingredients:
1 lb extra firm tofu, sliced
2 T vegetable oil
1 1/2 T red curry paste
1 C canned unsweetened coconut milk, stirred
2/3 C vegetable broth
2 T lime juice
2 tsp grated lime zest, optional
2 C snow peas, strings removed
12 scallions, sliced (about 1 C)
Salt, to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add tofu and cook, turning once, until brown on both sides. Transfer to a plate.
2. Stir curry paste, then the coconut milk and vegetable broth into the pan. Bring to a simmer over medium heat, scraping the bottom of the skillet. Stir in lime juice and zest. Add tofu. Reduce heat to medium-low, cover, and simmer until the tofu is heated through, about 5 minutes. Stir in snow peas and half of the scallions; cook until the snow peas are tender-crisp, about 2 minutes. Stir in remaining scallions and salt to taste.