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Export 10 ingredients for grocery delivery
Step 1
Cut the block of tofu into four planks. Place the planks on a double layer of paper toweling.
Step 2
Place another layer of paper towels over the tofu then place a baking sheet on top.
Step 3
Place a moderately heavy object such as a large cookbook or cast iron skillet on the top baking sheet. Let the tofu drain for approximately 30 minutes.
Step 4
Cut the tofu into approximately 1/2-inch cubes.
Step 5
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the tofu cubes and brown well on all sides. Transfer to a plate or one of the baking sheets you used.
Step 6
Add remaining oil to skillet. Add the red bell pepper and jalapeno and cook 2-3 minutes or until peppers begin to soften.
Step 7
Add the carrots and scallion and continue cooking another 2-3 minutes. Reduce heat to low.
Step 8
Add the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce along with 1/2 cup water (per package directions) to the skillet.
Step 9
Bring to a simmer over low heat. Add the tofu cubes back in along with the baby spinach to the skillet.
Step 10
Simmer over low heat for 2-3 minutes or until tofu is heated through and spinach is wilted.
Step 11
Serve with jasmine rice and garnish with fresh Thai basil.
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