About the Recipe
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3 Tbsp Olive Oil
3 Cloves Garlic (chopped)
1 Tbsp Ginger (chopped)
1 Onion (large diced)
1 Red Bell Pepper (large diced)
1 Can Coconut Milk
2 Tbsp Red Curry Paste
1 Tbsp Sugar
Salt & Pepper (to taste)
1 Head Broccoli (cut into bite-sized pieces)
2 Tbsp Fresh Basil (chopped)
Pat the tofu dry with paper towels. Cut into large squares & sprinkle with salt and pepper. Lay the tofu on paper towels to continue drying while you chop the vegetables.
Into a large sauté pan over medium-high heat, add half the oil.Add tofu & brown it on each side. Remove it from the pan and set aside.
In the same pan, add the remaining oil, garlic, ginger, onion & red pepper and sauté until they begin to soften.
Add coconut milk, curry paste, & sugar. Bring to a simmer, then reduce the heat to low and continue to simmer about 5 minutes, or until the sauce is thickened.
Season with salt & pepper to taste and add the broccoli. Simmer 3-5 minutes, until the broccoli is tender and the sauce has thickened to your liking.
Top with a squeeze of fresh lime juice & the chopped basil