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

1. 01
   Press the tofu block to remove excess moisture, then cut it into 1-inch cubes.
2. 02
   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. 03
   In the same skillet, add the red curry paste and stir-fry for 1-2 minutes until fragrant.
4. 04
   Pour in the coconut milk and bring to a simmer, stirring to combine with the curry paste.
5. 05
   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. 06
   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. 07
   Remove from heat and stir in the fresh basil leaves and lime juice.
8. 08
   Serve the curry hot, with steamed jasmine rice or your choice of side.