Thai Tofu With Zucchini Red Bell Pepper And Lime Food

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THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME



Thai Tofu With Zucchini, Red Bell Pepper and Lime image

Make and share this Thai Tofu With Zucchini, Red Bell Pepper and Lime recipe from Food.com.

Provided by Sharon123

Categories     Soy/Tofu

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons peanut oil, divided
1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes
1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired)
1 large red bell pepper, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice (to taste)
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste (to taste)
1/2 cup sliced fresh basil, divided

Steps:

  • Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
  • Add the tofu and saute until golden, about 5 minutes.
  • Move the tofu to a bowl.
  • Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
  • Saute until it begins to soften, about 5 minutes.
  • Return tofu to the skillet.
  • Add ginger and stir about 30 seconds.
  • Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
  • Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
  • Stir in half of the basil.
  • Sprinkle with remaining basil and serve. Enjoy!
  • This is good served with steamed rice or noodles.

Nutrition Facts : Calories 308.8, Fat 26.9, SaturatedFat 16.2, Sodium 408.4, Carbohydrate 11.3, Fiber 3, Sugar 5.4, Protein 11.2

LIME-CURRY TOFU STIR-FRY



Lime-Curry Tofu Stir-Fry image

This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce.

Provided by Kate Przybylo

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

2 tablespoons peanut oil
1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
1 tablespoon minced fresh ginger root
2 tablespoons red curry paste
1 pound zucchini, diced
1 red bell pepper, diced
3 tablespoons lime juice
3 tablespoons soy sauce
2 tablespoons maple syrup
1 (14 ounce) can coconut milk
½ cup chopped fresh basil

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 425 calories, Carbohydrate 20.9 g, Fat 38.8 g, Fiber 3.6 g, Protein 18.4 g, SaturatedFat 20.6 g, Sodium 856.2 mg, Sugar 10.1 g

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS



Spicy Thai Tofu with Red Bell Peppers and Peanuts image

Provided by Rozanne Gold

Categories     Wok     Stir-Fry     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Peanut     Tofu     Spinach     Bell Pepper     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Steps:

  • Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS



Spicy Thai Tofu With Red Bell Peppers and Peanuts image

Make and share this Spicy Thai Tofu With Red Bell Peppers and Peanuts recipe from Food.com.

Provided by carmenskitchen

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
14 -16 ounces extra firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2-3/4 teaspoon dry crushed red pepper
1 (6 ounce) bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly dry roasted salted peanut

Steps:

  • Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

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