Serve over plain rice with lime wedges.

Ingredients:

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

Directions:

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.