Red Thai Curry Stew

2 T peanut oil, divided
1 package extra firm tofu, drained, cut into 1/2 inch cubes
1 small onion, thinly sliced
1 lb. pork, chicken, or shrimp (pork or
chicken should be thinly sliced)
1 lb. zucchini or yellow squash, cut into
1/2 inch cubes
1 large red bell pepper, diced
1 bottle Trader Joe's Red Thai Curry Sauce
1 T lime juice
1 T soy sauce

Heat 1 T oil in skillet or wok over medium-high heat. Saute tofu until golden brown. Remove to a bowl. Add remaining 1 Tb oil and heat until almost smoking. If using meat, add in one layer with the onion and leave undisturbed until meat browns on one side. Add zucchini & peppers and stir fry until beginning to soften. Return tofu to pan. Add Trader Joe's Red Thai Curry Sauce, lime juice, and soy sauce. If using shrimp, add it now. Simmer for about 6 minutes, or until shrimp are cooked.

Serve over rice with naan on the side.


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