Gaeng Phed Tofu (Red Curry Tofu with Bell Pepper and Zucchini)

Method

1. 1

   Press the tofu between paper towels under a light weight for 10 minutes to push out excess water, then cut into cubes.

   💡 Dry tofu browns instead of steaming, and holds its shape much better in the curry.

2. 2

   Heat a couple tablespoons of oil in a wok and fry the curry paste until it darkens and smells toasty, about 2 minutes.

3. 3

   Add the tofu and turn it gently in the paste to coat, without breaking up the cubes, about 2 minutes.

4. 4

   Pour in the coconut milk and lime leaves and bring to a gentle simmer.

5. 5

   Add the bell pepper and zucchini and simmer until the vegetables are tender but still have bite, about 8 minutes.

6. 6

   Season with soy sauce and palm sugar, tasting for a balance that leans rich and mildly sweet rather than fiery.

7. 7

   Take off the heat, tear in the basil, and serve over jasmine rice.