THAI RED CURRY WITH LENTILS AND TOFU

Serves: 4

14 oz (396 g) extra-firm tofu, cut into 1/2-inch (1-cm) pieces Salt and pepper

1 tbsp (15 ml) expeller-pressed canola oil

1 tbsp (15 ml) Thai red curry paste

2 1/2 cups (625 ml) water

2 tbsp (30 ml) fish sauce

1 cup (250 ml) French green lentils, picked over and rinsed 1/2 cup (125 ml) canned coconut milk

1 red bell pepper, stemmed, seeded, and cut into 1/4-inch (6-mm) strips

4 oz (114 g) snow peas, strings removed and halved crosswise

1/2 cup (125 ml) coarsely chopped fresh basil

1 tbsp (15 ml) lime juice

2 scallions, sliced thin

1. Spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.

2. Heat oil in 12-inch (30-cm) skillet over medium heat. Add curry paste and cook, stirring constantly, for about 1 minute.

3. Stir in water, fish sauce and lentils and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until lentils are tender and about two-thirds of liquid has been absorbed, 30-35 minutes.

4. Stir in coconut milk until well combined. Add tofu, bell pepper and snow peas, and increase heat to medium-high.

5. Cover and cook, stirring occasionally, until tofu is warmed through and vegetables are crisp-tender, about 2 minutes.

6. Off heat, stir in basil and lime juice. Season with salt to taste and sprinkle with scallions. Serve.