Name: Lime-Curry Tofu Stir-Fry recipe
Ingredients: 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;½ cup chopped fresh basil

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Ingredients

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 ½ cup chopped fresh basil

Nutrition Info

425 calories carbohydrate: 20.9 g cholesterol: : - fat: 38.8 g fiber: 3.6 g protein: 18.4 g saturatedFat: 20.6 g servingSize: - sodium: 856.2 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce.

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