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.