experiencelifemag.com Print › | Back › Thai Tofu Stew With Zucchini, Red Bell Pepper and Lime Serves four May 2009 2 tbs. peanut oil, divided 1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes 1 large red bell pepper 1 tbs. minced peeled fresh ginger 1 1/3 cups canned unsweetened coconut milk 3 tbs. (or more) fresh lime juice 1 1/2 tbs. soy sauce 3/4 tsp. Thai red curry paste 1/2 cup sliced fresh basil, divided Head 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about four minutes. Transfer tofu to bowl. Add remaining tablespoon of oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about four minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about six minutes. Season to taste with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil.  Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

Thai Tofu Stew With Zucchini, Red Bell Pepper and Lime

Serves four

• 2 tbs. peanut oil, divided
• 1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
• 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes
• 1 large red bell pepper
• 1 tbs. minced peeled fresh ginger
• 1 1/3 cups canned unsweetened coconut milk
• 3 tbs. (or more) fresh lime juice
• 1 1/2 tbs. soy sauce
• 3/4 tsp. Thai red curry paste
• 1/2 cup sliced fresh basil, divided

Head 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about four minutes. Transfer tofu to bowl. Add remaining tablespoon of oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about four minutes.

Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about six minutes.

Season to taste with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil. 

Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

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June 18, 2009

Wellcoach Bonnie says:

I have made this recipe several times and it only gets better - great recipe to make with friends gathered in the kitchen. My friend is going to use tarragon in place of basil for tonight's dinner party. Let you know how it goes! Thanks for sharing this great recipe.

May 22, 2009

Jamie, EL Editor says:

Hi, Jules! We're glad you're enjoying the recipes. Many of the recipes we feature are excerpted from cookbooks and they don't always provide nutritional information (which is why that's not included in this, and other recipes at our site). When nutritional information is available, we do include it, at least in the online version. You can always find nutritional values with our Inspired Kitchen recipes from Chef Cary Neff.

May 22, 2009

Jules says:

Thanks for the great recipes. I am looking forward to trying them . . . . but I am shocked that you don't include nutritional values!