Thai Red Curry with Tofu and Vegetables

Ingredients

• 1 block firm tofu pressed and cubed
• 2 tablespoons vegetable oil
• 1 cup red bell pepper sliced
• 1 cup broccoli florets
• 1 cup carrots sliced
• 1 can coconut milk
• 3 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 cup basil leaves fresh
• 1 tablespoon lime juice freshly squeezed

Instructions

1. 1 Press the tofu block to remove excess moisture, then cut it into 1-inch cubes.
2. 2 Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove the tofu and set aside.
3. 3 In the same skillet, add the red curry paste and stir-fry for 1-2 minutes until fragrant.
4. 4 Pour in the coconut milk and bring to a simmer, stirring to combine with the curry paste.
5. 5 Add the sliced red bell pepper, broccoli florets, and sliced carrots to the skillet. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
6. 6 Return the tofu to the skillet and stir in the soy sauce and sugar. Simmer for another 3-5 minutes to allow the flavors to meld.
7. 7 Remove from heat and stir in the fresh basil leaves and lime juice.
8. 8 Serve the curry hot, with steamed jasmine rice or your choice of side.