Name: Red Curry with Tofu
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water, divided - 4 ¼ cups; Uncooked long-grain white rice - 2 cups; Extra-firm tofu, drained - 1 (16 ounce) package; Canola oil - 2 tablespoons; Red bell peppers, cut into strips - 2 medium; Onion, cut into strips - 1 medium; Light coconut milk - 1 (15 ounce) can; Red curry paste - 2 tablespoons; Lime, juiced - 1 medium; Chopped fresh basil - ¼ cup

Ingredients for - Red Curry with Tofu

1. Water, divided 4 ¼ cups

2. Uncooked long-grain white rice 2 cups

3. Extra-firm tofu, drained 1 (16 ounce) package

4. Canola oil 2 tablespoons

5. Red bell peppers, cut into strips 2 medium

6. Onion, cut into strips 1 medium

7. Light coconut milk 1 (15 ounce) can

8. Red curry paste 2 tablespoons

9. Lime, juiced 1 medium

10. Chopped fresh basil ¼ cup

How to cook deliciously - Red Curry with Tofu

1 . Stage

Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.

2 . Stage

While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.

3 . Stage

Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.

4 . Stage

Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.

5 . Stage

Serve over warm rice. Squeeze lime juice over top and garnish with basil.