Serves Serves 3 to 4
1 1/2 tablespoons canola oil
1 pound extra-firm tofu, patted dry and cut into 1/2-by-1-by-2-inch strips
1 red bell pepper, halved lengthwise, cored and thinly sliced
1/2 large yellow onion, cut into thin wedges
1 inch piece fresh ginger, peeled and cut into thin sticks
1/2 large jalapeno pepper, seeds and veins removed, thinly sliced (optional)
2 teaspoons mild curry powder
5.5 ounce can coconut milk
1 tablespoon soy sauce, plus more to taste
1 cup halved grape tomatoes
1 cup frozen peas
Freshly squeezed juice of 1/4 lime, or to taste
Cooked white or brown basmati rice, for serving
Mango chutney, for serving (optional)
1. Place a wide, heavy pan with a lid over medium-high heat, add the oil, and heat until shimmering. Add the tofu, onion, bell pepper and jalapeno if using and cook, stirring every few minutes (the tofu will stick, then release when it forms a crust), until the vegetables and tofu are well-browned in spots, about 8 minutes.
2. Add the curry powder and cook, stirring, until the curry coats everything and is very fragrant, 1 more minute.
3. Mix in the coconut milk and soy sauce, reduce the heat to medium, cover the pan and simmer, stirring a few times, until the vegetables are soft, 6 to 8 minutes.
4. Stir in the tomatoes and peas, cover and cook until the peas are done, 2 more minutes. Season with lime juice and additional soy sauce as needed. Serve over rice, accompanied by chutney if desired.