Recipe of Eggplant Lentil Curry Pick Up Limes

Lime-Curry Tofu Stir-Fry

When frozen all the way through transfer the eggplant pieces to a ziplock bag.

Recipe Summary Lime-Curry Tofu Stir-Fry

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.

Ingredients | Eggplant Lentil Curry Pick Up Limes

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

Directions

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.

Toss reserved stir-fried tofu with one 5-ounce package mixed greens in a large serving bowl. Add 4 supremed clementines and 1 cup sliced cucumbers. Add one 3-ounce package crushed ramen noodles (omit seasoning packet) and 1/2 cup toasted sliced almonds. Toss with 1/4 cup bottled Asian sesame dressing.

Info | Eggplant Lentil Curry Pick Up Limes

prep: 20 mins cook: 10 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Lime-Curry Tofu Stir-Fry

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