Ingredients:
2 Tbsp Vegetable oil, divided
15 oz package extra firm tofu, cut into 1/2″ pieces, pressed to remove excess moisture
1 small onion, sliced into thin strips
1/4 cup yellow curry paste or more to taste
14 oz can full fat coconut milk (not extract)
1 1/2 cups 1/2″ diced ripe mango, about 2 large mangoes
1 red bell pepper, roughly chopped
1 tablespoon lime juice, plus more to taste
Salt, to taste
1/2 cup chopped fresh basil
1/4 cup roasted & salted peanuts, roughly chopped
Cooked rice, for serving
Instructions:
Coat the bottom of a nonstick skillet with 1 Tbsp oil and heat on medium. Once oil is hot, add the tofu in an even layer. Cook and brown on all sides for about 10 minutes, flipping as needed. Set on a plate when cooked and set aside.
Heat up 1 Tbsp in a pot on medium heat while the tofu is cooking. Add the onion and cook for about 5 minutes or until soft and translucent, stirring occasionally as needed. Stir in the curry paste and cook with the onion for about a minute, stirring to prevent burning. Stir in the coconut milk, mango and bell pepper. Raise heat and bring to a boil, then lower heat and simmer for about 10 minutes or until peppers are tender and sauce reduces a little bit.
Stir in the cooked tofu and remove from heat. Stir in lime juice, basil and salt to taste. Serve curry over rice and top with peanuts and more basil if desired.
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