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From: Cindy (h-69-3-233-67.snfccasy.dynamic.covad.net)
Subject:         Re: Tofu Press Question
Date: August 2, 2007 at 3:08 pm PST

In Reply to: Re: Tofu Press Question posted by Whitney on August 1, 2007 at 2:53 pm:

Here is a simple recipe that I think you will like. If you don't, let me know. There are lots of others that are tasty and will soon make you love tofu.

Cheers -


Ingredients – makes enough for 4 served over rice
1. 2 tablespoons peanut oil – you will use one tbl at a time
2. 12-ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
3. 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes
4. 1 large red bell pepper, diced
5. 1 tablespoon minced peeled fresh ginger
6. 1 1/3 cups canned unsweetened coconut milk
7. 3 tablespoons fresh lime juice (or more, if you really like the taste of limes)
8. 1 1/2 tablespoons soy sauce
9. 3/4 teaspoon Thai red curry paste – use a Ľ tsp of curry, instead, if you do not want to use paste, make it yourself, or try to find it
10. 1/2 cup sliced fresh basil – you will add some for sure at the end and the rest to taste, as you desire

Preparation
1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
2. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl.
3. Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes.
4. Return tofu to skillet.
5. Add ginger; stir 30 seconds.
6. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste (or powder); stir to dissolve curry paste.
7. Simmer until sauce thickens, about 6 minutes.
8. Season with salt and more lime juice, if desired.
9. Stir in half of basil. Sprinkle with remaining basil, if desired; serve over rice.

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