Lime-Curry Tofu Stir-Fry
Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.Advertisement
Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
Save some of the tofu from the stir-fry for a simple next-day lunch, this Asian Tofu Salad by user StrawberryShortcake:
Toss reserved stir-fried tofu with one 5-ounce package mixed greens in a large serving bowl. Add 4 supremed clementines and 1 cup sliced cucumbers. Add one 3-ounce package crushed ramen noodles (omit seasoning packet) and 1/2 cup toasted sliced almonds. Toss with 1/4 cup bottled Asian sesame dressing.