- Kitchen Knife (for precise chopping of ingredients)
- Mixing Bowls (various sizes for marinating or tossing vegetables)
- Colander (for draining zucchini water after blanching)
- Cutting Board (safe surface for cutting to ensure food safety)
- Mandoline Slicer (optional, for even slicing of tofu and veggies)
- Grater or Zester (for fresh lime zest)
- Measuring Cups & Spoons (accurate ingredient measurement)
- Pot or Skillet (non-stick suitable for cooking the dish)
- Tongs (safe tool to handle hot food in the pan)
- Spatula (for stirring and flipping without damaging surfaces)
- Mixer (optional, for creating smooth marinades)
2 tablespoons peanut oil, divided
1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 pound yellow and/or green zucchini, cut into 1/2-inch cubes
1 large red bell pepper, diced
1 tablespoon minced peeled fresh ginger
1 1/3 cups canned unsweetened coconut milk
3 tablespoons (or more) fresh lime juice
1 1/2 tablespoons soy sauce
3/4 teaspoon Thai red curry paste
1/2 cup sliced fresh basil, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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