Ingredients
1 tbsp vegetable oil
4 tsp red curry paste
1 pkg of firm plain tofu,cubed
1 onion , coarsely chopped
2 cloves garlic chopped
1 tbsp grated fresh ginger
1 sweet red pepper, cut in thin strips
grated rind of 1 medium lemon
1 cup coconut milk
2 tbsp soy sauce
1 tbsp fresh lemon juice
1 can chopped canned tomatoes
1/3 cup chopped fresh cilantro
Preparation
In large nonstick skillet, heat oil over high heat, stir-fry curry paste for 30 sec. Add tofu,cubed, stir fry for 3 mins. Stir in onion, garlic, and ginger. Then add red pepper and lemon rind and cook 1 min. Stir in coconut milk, soy sauce, tomatoes and lemon juice, bring to a boil. Cook for about 2 mins. Stir in coriander and Serve over basmati rice. Makes 4 servings
