Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

Photo by Randy Mayor
Ingredients
- ¼ teaspoon salt
- 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
- ½ cup chopped yellow tomato
- 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
- 1 cup light coconut milk
- 2 cups thinly sliced onion
- ¼ teaspoon salt
- + 13 more ingredients
-
- 1/8 teaspoon black pepper
- 1 to 2 tablespoons red curry paste
- 2 teaspoons olive oil
- 1/8 teaspoon black pepper
- 1 cup light coconut milk
- 2 tablespoons fresh lime juice
- 4 cups hot cooked long-grain rice
- 1 teaspoon ground turmeric
- 1 to 2 tablespoons red curry paste
- 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
- ½ cup chopped yellow tomato
- 2 tablespoons fresh lime juice
- 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes ...
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