Ingredients
1 package (14 ounces) regular tofu, firm or extra-firm, drained
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon Thai red curry paste
1/2 cup coconut milk
2 tablespoons peanut or canola oil
1 bunch Chinese broccoli, stems trimmed
1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise
Coarse salt
1/4 cup each whole basil, cilantro, and mint leaves
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Preparation
Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
