---
title: Gaeng Phed Tofu (Red Curry Tofu with Bell Pepper and Zucchini)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/thai-red-curry-tofu-vegetables
---

Gather @red curry paste{3%tbsp}, @firm tofu{400%g}, @makrut lime leaf{4%leaf} and @thai basil{1%bunch}.

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

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

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

Pour in the @coconut milk{400%ml} and lime leaves and bring to a gentle simmer.

Add the @bell pepper{2} and @zucchini{2} and simmer until the vegetables are tender but still have bite, about 8 minutes. ~{8%minutes}

Season with @soy sauce{1.5%tbsp} and @palm sugar{1%tbsp}, tasting for a balance that leans rich and mildly sweet rather than fiery.

Take off the heat, tear in the basil, and serve over @jasmine rice{300%g}.