A vibrant and flavorful tofu stir-fry with a spicy coconut sauce, perfect for a quick and healthy meal.
Heat a tablespoon of oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
Press the tofu beforehand to remove excess water for better texture.
In the same skillet, add another tablespoon of oil, then sauté the zucchini and red bell pepper until slightly softened, about 4 minutes.
Cut the vegetables into even pieces for uniform cooking.
Add the ginger and stir for 30 seconds until fragrant.
Fresh ginger adds a more vibrant flavor compared to ground ginger.
Pour in the coconut milk, lime juice, soy sauce, and curry paste. Stir to combine and simmer for 5 minutes.
Adjust the curry paste amount to control the spice level.
Return the tofu to the skillet and stir to coat with the sauce. Cook for another 2 minutes.
Ensure the tofu is evenly coated with the sauce for maximum flavor.
Stir in half of the basil and remove from heat.
Adding basil at the end preserves its fresh flavor.
Serve hot, garnished with the remaining basil. Enjoy with rice or noodles.
Serve immediately for the best taste and texture.
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