Thai Tofu with Zucchini, Red Bell Pepper, and Lime

Name: Thai Tofu with Zucchini, Red Bell Pepper, and Lime
Yield: 4 Servings
Ingredients: 2 tablespoons peanut oil, divided; 1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes; 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes; 1 large red bell pepper, diced; 1 tablespoon minced peeled fresh ginger; 1 1/3 cups canned unsweetened coconut milk; 3 tablespoons (or more) fresh lime juice; 1 1/2 tablespoons soy sauce; 3/4 teaspoon Thai red curry paste; 1/2 cup sliced fresh basil, divided

By Bon Appétit Test KitchenPhotography by Scott Peterson

December 31, 2004

Recipe notes