RED CURRY WITH TOFU

Red Curry with Tofu image

Provided by Juli Warfel Bitler

Time 50m

Yield 6

Number Of Ingredients 10

4 ¼ cups water, divided
2 cups uncooked long-grain white rice
1 (16 ounce) package extra-firm tofu, drained
2 tablespoons canola oil
2 medium red bell peppers, cut into strips
1 medium onion, cut into strips
1 (15 ounce) can light coconut milk
2 tablespoons red curry paste
1 medium lime, juiced
¼ cup chopped fresh basil

Steps:

Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
Serve over warm rice. Squeeze lime juice over top and garnish with basil.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 5 g, Sodium 119.6 mg, Sugar 2.9 g