Thai Red Curry and Tofu Stir-Fry

A meal this good deserves a much better photo….

Once I piled my bowl high with this spicy stir-fry, there was only one thing between me and a forkful of it in my mouth: my camera. I knew I had to take a few photos for the blog, so I snapped away frantically - and walked away with one mediocre photo that was somewhat post-worthy. Despite the photo, this meal is a keeper – the aromas, Thai and Indian flavors, and varying textures made for one delightful meal. Dig in.

Thai Red Curry and Tofu Stir-Fry
Yields: 4-5 servings
-1 cup Trader Joe's Thai Red Curry sauce, divided
-1 16 oz. package extra-firm tofu, drained and cut into bite-size cubes
-1 box Asian rice noodles, cooked according to directions on box
-2 tbsp. extra virgin olive oil
-1 medium yellow onion, diced
-1 green bell pepper, chopped
-6-7 button mushrooms, chopped
-1 bay leaf
-Cumin
-Garam masala
-Cayenne
-Tandoori seasoning
-Salt and black pepper, to taste
-Squirt lemon juice

Directions:
1.) In a large bowl, marinate tofu with 1/2 cup Thai red curry sauce for at least 30 minutes in the refrigerator, covered.
2.) In a large wok (or frying pan), heat olive oil over medium heat. Add onion, and cook 5-6 minutes or until mostly soft/translucent. Add tofu, and cook for another 2 minutes. Add the green pepper, mushrooms and bay leaf, and let cook for an additional 2 minutes. Season with cumin, garam masala, cayenne, tandoori, salt and pepper and lemon juice. Stir, and lower heat slightly.
3.) Pour the remaining 1/2 cup Thai red curry sauce over the tofu and vegetable mixture. Add the cooked noodles and stir. Let cook on medium to low heat for a final 5-6 minutes, or until noodles are al dente.

What's a recent recipe you created that has become a "keeper"?

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