Servings: 4
This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp paste.
Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.
Serve over Steamed Jasmine Rice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I will try to make this tofu at home!
Very good but as other reviewers noted, one cup of water is too much. Will only add half as much next time I make this. I also pan fried the tofu in sesame oil and added to curry along with the lime juice and soy sauce. Nice flavors!
31 grams of fat per serving...seriously???
31 grams of fat per serving...seriously????
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review