1 lb firm tofu, drained, dried and cut into 1/2 inch slices
1/2 tsp salt
2 tbsp canola oil
1/2 tsp turmeric powder
1 14 oz can light coconut milk
3 tbsp red curry paste
1/4 - 1/2 cup vegetable stock
1 tbsp light brown sugar
1 tsp fish sauce
1 tsp soy sauce
1 cup snow peas, ends snipped off and cut diagonally in half
1 large red, orange or yellow bell pepper, cleaned and sliced into strips
2 baby bok choy, washed and sliced into strips
2 tbsp fresh lime juice
1/2 cup Thai basil leaves
5 fresh kaffir lime leaves, veins removed and cut into very thin slivers (if you can't find kaffir lime leaves use 1 tsp of finely grated lime zest)
2 tbsp minced coriander stems
fresh coriander leaves as garnish
jasmine rice as an accompaniment
- Mix turmeric powder with canola oil. Sprinkle tofu slices with salt and brush both sides with turmeric and oil mixture. Heat frying pan and fry tofu slices on medium until lightly browned on both sides (1-2 minutes per side). Be careful not to break slices when turning. Arrange tofu slices in a bowl deep enough to hold sauce. Keep warm.
- Heat 1/4 cup coconut milk in a saucepan over medium heat and cook, stirring constantly, until liquid has reduced to about half. Mix in the red curry paste and stir to combine. Cook for another minute before adding the remaining coconut milk, vegetable stock, sugar, fish and soy sauces. Bring mixture and to a boil and simmer on medium heat for 5 minutes. Add salt or sugar as needed.
- Add snow peas, pepper and bok choy to curry and simmer for 30 seconds. Add the lime juice, Thai basil leaves and coriander stems. Stir to combine and spoon curry over tofu slices.
- Before serving, sprinkle kaffir lime leaf slivers and coriander leaves over curry.