Tofu Red Curry

There is no worse feeling that trying a recipe for the first time to find out it stinks! Wasted time, excitement, effort and ingredients! Everytime I find a recipe on cooksillustrated.com, I know it will be a hit! This one was no different- recipe calls for flank steak (3/4 lb), but I had tofu so I used that! Would work with chicken, steak or shrimp too!

Thanks to Talia for reminding me about the red curry in my fridge!

Red Curry Stir Fry

Serves 2

This meal was so flavorful! Another hit from cooksillustrated.com.

They called for flank steak, but I had tofu in the fridge. You can buy coconut milk and red curry paste in the Asian aisle of your grocery store- no special trip necessary!

1.5 tsp canola oil

1 package of firm tofu (or use flank steak, chicken, whatever!)

2 tsp red curry paste (use a bit less if you don't like the kick!)

3/4 cup light coconut milk (or regular coconut milk if you want a thicker sauce)

1 Tbsp fish sauce

2 tsp light brown sugar

1 small red pepper

1/4 lb snow peas

1/2 cup coarsely chopped fresh basil

3 tsp fresh lime juice

Remove tofu from package and wrap in paper towels, put some weight on top of the tofu and leave there for 15-20 minutes to drain water out of tofu so it absorbs the curry better....

Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.

Add tofu and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste. Served with brown rice or a flat noodle.