Coconut Curry Tofu

This is a Thai coconut curry. It's sweet and spicy and highlighted with lime and basil. The vegetables are interchangeable with whatever sounds delicious or what you have on hand. The finished product can be served over rice or a pita (I like the thin, Lebanese version).

There is a bit of fat in this recipe but can be cut by using light coconut milk and reducing the peanut oil when frying the tofu. Also, I prefer to use peanut oil when frying tofu because of the higher smoke point, but if you go low and slow, you could get away with olive oil.

45 minutes cooking time

1 brick firm or extra firm tofu, drained for at least 30 minutes, cubed into bite size squares
1/4 cup peanut oil
2 T curry powder
2 t cayenne powder (can be omitted or reduced, and sometimes I'll replace with a habenero if I have it.)
1 red or orange or yellow bell pepper, large dice
1 carrot, peeled and sliced thinly at a bias
1 can baby corn, drained
4 cooked red potatoes, large dice
1 can coconut milk (regular or light is fine)
3 T low sodium vegetable bouillon
1 small lime
2 T soy sauce
1 T brown sugar
salt, to taste
1/2 cup roughly chopped basil

1. Fry tofu at medium high heat in peanut until all sides are browned. About 10 minutes total. Fry all vegetables for 1-2 minutes.

2. Add spices and cook for about a minute on medium heat to bring out the flavor. Avoid burning the spices.

3. Add the coconut milk, sugar, juice from lime, soy sauce, and vegetable bouillon and allow to simmer for about 5 minutes. Add water if too thick for taste, and add salt and more brown sugar to taste. Allow to cook until vegetables are done.

4. Right before serving, add basil and stir.

Enjoy!