In trying to eat healthier, we have been incorporating more meatless meals into our lifestyle. This is one of my favorites! Before going to work in the morning, one fourteen ounce package of tofu went into the tofu press in the fridge.
Heat a medium-sized skillet over medium-high heat on the stove top. Add one tablespoon of vegetable or canola oil and saute the tofu until crisp on the outside and slightly browned. Maybe two minutes per side or so.
Remove the tofu from the skillet, and add a small amount of oil if necessary. While the tofu was cooking, two red bell peppers, one ancho chili pepper (remove the ribs and seeds for a milder curry), and two onions got sliced. Add these into the skillet, as well as half a pound or so each of baby corn, baby carrots and snow peas. Saute until the veggies are tender, maybe ten minutes or so.
Once the veggies are tender, add in curry paste to taste ( I used hot red, but whatever you prefer). The more curry paste you add, the hotter the curry will be. Also add in one-half of a can of lite coconut milk. Reserve the other half. Turn the heat down to low and simmer fifteen minutes or so to allow all the flavors to combine. Add the tofu back in and toss well to coat it. There should be sauce on all the elements of the dish.
I served with coconut rice, but plain jasmine rice or soba noodles would work well too. Simple, delicious and healthy!!
For the coconut rice I used my rice cooker. This freed me up to make the curry.
Into the rice cooker goes two cups of jasmine rice (love the texture), two cups of water and one cup (the reserved half can) of lite coconut milk. Cook about twenty minutes (until the rice cooker clicks over to warm). Let stand ten minutes or so, fluff and enjoy!