Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

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 ...

View full recipe at My Recipes