Tofu in Red Curry

Start by filling a large saucepan with 4 cups of water and rice, then place it over high heat on your stovetop. Bring the mixture to a rolling boil, stirring occasionally. Once boiling, decrease the heat to a lower setting and cover the saucepan with a lid. Continue cooking until the rice is tender and all the water has been absorbed, which should take around 20 to 25 minutes. Remove the saucepan from the heat and let it sit, keeping it warm until you're ready to serve.

While your rice is finishing up its cooking time, prepare the tofu for pressing. Place sliced tofu on a plate and cover it with cloth napkins or paper towels to absorb any excess moisture. Place another plate on top and weigh it down with a heavy object, such as a 3- to 5-pound weight. Let the tofu sit under pressure for 20 to 30 minutes, allowing it to press out any remaining liquid. Once the pressing time is up, carefully lift the weight and discard any excess liquid that may have accumulated.

Next, heat a non-stick pan over medium-low heat on your stovetop. Add the pressed tofu and cook slowly, stirring occasionally with a spatula to release any remaining liquid. Continue cooking until the tofu is golden brown, which should take around 3 to 5 minutes on each side. Remove the tofu from the pan and set it aside for now.

In a separate pan, heat some oil over medium-high heat on your stovetop. Add sliced bell peppers and onions, along with the remaining 1/4 cup of water, to the pan. Cook, stirring frequently, until the vegetables are tender, which should take around 3 to 4 minutes. Add a can of coconut milk and some curry paste to the pan, stirring to combine. Continue cooking until the mixture has thickened slightly, about 5 minutes. Add the cooked tofu to the pan and stir to combine everything.

Finally, serve your dish over warm rice. Squeeze some fresh lime juice over the top and garnish with a sprinkle of basil leaves to add a pop of color and freshness.