Tofu with Lime Curry Sauce
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons peanut oil or olive oil | |
| 2 (16 oz.) package extra-firm tofu | Cut into bite-sized cubes |
| 1 teaspoon ground ginger | |
| 2 tablespoons red curry paste | |
| 2 cups zucchini | Wash, trimmed and diced |
| 1 red bell pepper | Wash, trimmed and diced |
| 3 tablespoons lime juice | |
| 3 tablespoons lite soy sauce | |
| 2 tablespoons honey | |
| 1 (14 oz.) can reduced fat coconut milk | |
| ½ Cup fresh basil or 2 tablespoons dried basil | Washed and Chopped Fresh |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil in a wok or large skillet over high heat. | |
| 2 | Add the tofu and stir-fry until golden brown. | |
| 3 | Remove the tofu and set aside, leaving the remaining oil in the wok. | |
| 4 | 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. | |
| 5 | Add the zucchini and bell pepper; cook and stir for 1 minute. | |
| 6 | Pour in the lime juice, soy sauce, honey, coconut milk and tofu. | |
| 7 | 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. | Cook until internal temperature reaches 165°F. (minimum) |
