Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
26 Mins
Total Time
26 Mins
Yield
Serves 4 (serving size: 1 bowl)

This Thai-style curry is free of coconut milk and shines with late-summer produce.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.

Step 3

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.

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