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Thai Tofu with Summer Squash Red Bell Pepper and Lime
- Serves
4
as part of a multi-course meal - Difficulty
Easy
- Ready in
25 min
By Katie Chin
Published 2013
Our garden explodes with zucchini over the summer and I sigh whenever my husband unloads another armful onto our kitchen counter. I don’t mean to sound ungrateful but I was running out of ideas until I came up with this hearty yet light tofu curry dish filled with zucchini and colorful bell pepper with a tangy lime finish.
Ingredients
2 tablespoons 8 oz 250 g
Method
- Heat ½ of the oil in a wok or skillet over medium-high heat. Add the tofu pieces and stir-fry until golden brown, about 3 minutes. Remove from pan and set aside.
- Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic and galangal and stir-fry until fragrant, about 30 seconds. Reduce heat to medium. Add the curry paste and stir-fry, s
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