Ingredients
- Tofu
- Coconut milk
- Red curry paste
- Bell peppers
- Garlic
- Ginger
- Lime juice
- Cilantro
Instructions
- Step 1: Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap it in paper towels and place a heavy object on top for about 15 minutes. Once pressed, cut it into cubes and set aside.
- Step 2: Sauté Vegetables: In a large skillet, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant. Toss in sliced bell peppers and cook until tender yet crisp, about 3-5 minutes.
- Step 3: Cook the Tofu: Add the cubed tofu to the skillet, stirring gently to combine. Cook until golden brown on all sides, approximately 6-8 minutes. This step enhances both flavor and texture.
- Step 4: Make the Sauce: Stir in red curry paste, ensuring it's well mixed with tofu and veggies. Pour in coconut milk, allowing everything to simmer together for about 5-7 minutes. This creates a luscious sauce that envelops each ingredient.
- Step 5: Finish with Lime Juice: Add freshly squeezed lime juice to brighten up the dish. Stir well to incorporate all flavors before removing from heat. Taste and adjust seasoning as needed for balance.
Notes
- For optimal freshness, store any leftover Spicy Tofu in Creamy Coconut Sauce in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish on low heat on the stovetop, adding a splash of coconut milk or water to maintain its creamy texture and prevent it from drying out.
- Serve this flavorful dish over steamed jasmine rice or quinoa, and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
- To enhance the dish’s spiciness, feel free to adjust the amount of red curry paste according to your taste preference, or add sliced fresh chilies for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American