Best Thai Tofu With Zucchini Red Bell Pepper And Lime Recipes
THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME
Make and share this Thai Tofu With Zucchini, Red Bell Pepper and Lime recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
- Add the tofu and saute until golden, about 5 minutes.
- Move the tofu to a bowl.
- Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
- Saute until it begins to soften, about 5 minutes.
- Return tofu to the skillet.
- Add ginger and stir about 30 seconds.
- Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
- Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
- Stir in half of the basil.
- Sprinkle with remaining basil and serve. Enjoy!
- This is good served with steamed rice or noodles.
Nutrition Facts : Calories 308.8, Fat 26.9, SaturatedFat 16.2, Sodium 408.4, Carbohydrate 11.3, Fiber 3, Sugar 5.4, Protein 11.2
SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS
Make and share this Spicy Thai Tofu With Red Bell Peppers and Peanuts recipe from Food.com.
Provided by carmenskitchen
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
THAI CURRY WITH TOFU
My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try substituting raw, peeled shrimp or scallops, chicken breasts, or fish fillets. Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn't seem to make any difference whether you use regular coconut milk or "lite." Thai curry paste comes in yellow, red, and green-each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.
- Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
- In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 786
- Protein: 17g
- Carbohydrates: 92g
- Fat: 41g
- Cholesterol: 1mg
- Sodium: 404mg
- Fiber: 7g
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