Step 1

Coat the bottom of a medium nonstick skillet with 1 tablespoon of the oil and place it over medium heat.

Step 2

Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice in order to achieve browning on multiple sides.

Step 3

Transfer the cooked tofu to a plate when it's done.

Step 4

While the tofu cooks, heat the remaining tablespoon of oil in a large pot.

Step 5

Once the oil is hot, add the onion. Cook the onion for about 5 minutes, until it becomes soft and translucent, stirring occasionally.

Step 6

Add the curry paste and cook it with the onion for about 1 minute, stirring constantly to prevent burning.

Step 7

Stir in the coconut milk, mango, and bell pepper. Raise the heat and bring the sauce to a boil.

Step 8

Lower the heat and let the curry simmer for about 10 minutes, until the peppers are tender and the sauce has reduced a bit.

Step 9

Stir in the cooked tofu, then remove the pot from heat.

Step 10

Stir in the lime juice, fresh basil, and season the curry with salt to taste.

Step 11

Serve the curry over rice, topping each plate or bowl with a sprinkle of peanuts.