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)