Thai Red Curry with Lentils and Tofu

Name: Thai Red Curry with Lentils and Tofu
Ingredients: 14 ounces extra-firm tofu , cut into ½-inch pieces; Salt and pepper; 1 tablespoon expeller-pressed canola oil; 1 tablespoon Thai red curry paste; 2½ cups water; 2 tablespoons fish sauce; 1 cup lentilles du Puy , picked over and rinsed; ½ cup canned coconut milk; 1 red bell pepper , stemmed, seeded, and cut into ¼-inch strips; 4 ounces snow peas , strings removed and halved crosswise; ½ cup coarsely chopped fresh basil; 1 tablespoon lime juice; 2 scallions , sliced thin