Serve over plain rice with lime wedges.
1/2 cup unbleached all-purpose flour
2 large eggs
1 (14 oz) package tofu sliced crosswise into 1/2 inch thick slabs
salt and ground pepper
3 tablespoons vegetable oil
1-2 teaspoons red curry paste (more the hotter you like it)
1 13.5 oz can light coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
1 red bell pepper, cored and sliced thin
1/2 pound snap peas, trimmed
1/2 cup coarsely chopped basil
1. Prepare tofu: Spread flour into shallow dish. Whisk egg in separate shallow dish. Pat tofu dry with paper towels and season with salt and pepper. Dredge tofu, one piece at a time, in flour to coat and shake off excess.
2. Coat and cook tofu: Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Dip floured tofu in egg, allowing excess to drip off, then add to skillet. Brown tofu well on both sides, about 6 minutes total. Transfer tofu to plate and set aside.
3. Make sauce: Add remaining tablespoon oil and curry paste to oil in skillet and cook over medium-hot heat until fragrant, about 1 minute. Whisk in coconut milk, fish sauce, and brown sugar and simmer until thickened, about 5 minutes. While the sauce simmers, slice the bell pepper and remove the strings from the snap peas.
4. Simmer vegetables: Stir in bell pepper and peas and simmer until vegetables are crisp-tender, about 5 minutes. While the vegetables cook, chop the basil.
5. Add tofu and finish: Off heat, stir in basil and season with salt and pepper to taste. Nestle tofu into sauce and serve.