Thai Red Curry Tofu Lettuce Cups

Time: 25 minutes

Serves: 2

Ingredients:

Tofu (extra firm), 8 oz

Coconut milk, 2½ tbsp. + ⅔ cup

Red curry paste, ½ tbsp.

Brown sugar, 1 tsp

Soy sauce, 1½ tbsp.

Basil (fresh), 2 leaves

Romaine lettuce, 6 leaves

Limes, ½

Cooking oil, ½ tbsp.

Cornstarch, ½ tbsp.

Water, 1 tbsp + ⅔ cup

Peanuts, 1 oz

Peaches, 6 oz

Ginger (fresh), ½ tsp

Baby spinach, 1 ½ oz

Lime juice, ¼ tsp

Ice, ¼ cup

Directions:

• If tofu is packaged in water, press out liquid; then cut into 1-inch cubes.
• To make stir-fry sauce, whisk together coconut milk (first part), curry paste, soy sauce, brown sugar, water (first part), and cornstarch.
• Chiffonade basil; cut lime into wedges.
• To make the smoothie, combine peaches, ginger, spinach, lime juice, ice, and second parts of coconut milk and water in a blender. Blend until smooth and keep in fridge until ready to serve.
• Heat a nonstick wok over medium-high heat. Add cooking oil and then tofu when oil is shimmering. Sauté for 6 minutes, until tofu is golden brown.
• Pour stir-fry sauce over tofu. Continue cooking for 2 minutes until sauce has thickened. Remove from heat and stir in basil.
• To serve, fill lettuce leaves with tofu and peanuts, and finish by squeezing lime juice over top. Serve with favorite hot sauce and smoothies on the side.

Modified from cooksmarts.com