Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

Tofu with Red Curry Paste, Peas, and Yellow Tomatoes
Photo by Randy Mayor

Ingredients

  • 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
  • 2 tablespoons fresh lime juice
  • ½ cup chopped yellow tomato
  • 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 1 to 2 tablespoons red curry paste
  • 1 cup light coconut milk
  • 1/8 teaspoon black pepper
  • + 13 more ingredients
    • 2 teaspoons olive oil
    • 1 teaspoon ground turmeric
    • 4 cups hot cooked long-grain rice
    • 2 tablespoons fresh lime juice
    • 1 to 2 tablespoons red curry paste
    • 1/8 teaspoon black pepper
    • ¼ teaspoon salt
    • 2 cups thinly sliced onion
    • 1 cup light coconut milk
    • ¼ teaspoon salt
    • 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
    • ½ cup chopped yellow tomato
    • 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes

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

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