Serve this tofu dish over your favorite rice. The cookbook this came from suggests a pineapple rice.
Red Thai Tofu
Compliments of JennaDish
from Appetite for Reduction by Isa Chandra Moskowitz
1 block extra-firm tofu (about 14 ounces), cubed
1 teaspoon oil
1 red pepper, seeded and sliced thinly
1/2 cup sliced shallots
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1/2 cup water
2 tablespoons soy sauce
1 tablespoon light agave nectar
15 leaves fresh Thai basil
Preheat a cast iron or heavy bottomed skillet over medium heat. Spray with a little cooking spray. Add the tofu and cook for about 10 minutes, flipping it with a thin spatula once in a while, until it is browned on most sides. The thin spatula is important because you should be able to slip it underneat the tofu and flip it easily, keeping the tofu intact. About midway through, drizzle with 2 teaspoons of the soy sauce and toss to coat.
Remove the tofu from the pan and set aside. Saute the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed. Cook for about 5 minutes.
Meanwhile, in a small bowl, mix together the curry paste, water, remaining soy sauce, agave. Add the tofu back the pan along with the curry paste mixture. Cook for another 5 minutes. Add the Thai basil and toss to wilt. Serve!