Thai Curry Tofu

Thai Curry Tofu

 Review:
This is a colorful dish with tons of flavor! It's quick and easy and great for leftovers the next day! You can adjust the amount of each ingredient to your preference. I like to serve this dish with white Basmati rice.

Source:
I created this concoction on my own, inspired by several different restaurant dishes.

1 tbs canola oil
1 (12oz) package extra-firm tofu, drained and cubed
1 tbs soy butter
1 small onion
3 cloves garlic
1 carrot, sliced on the diagonal
1 bunch baby bok choy, whole stalks or sliced
1 small red potato, peeled and cut in small pieces
1 (10oz) can coconut milk
2 tsp curry powder
1/4 tsp pepper
1/4 tsp salt
1/4 cup chopped fresh cilantro

1. Heat oil in large skillet over medium-high heat. Add tofu cubes and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels and set aside.

2. Melt butter in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Add carrot, potato and bok choy to the skillet.  Add a small amount of water to prevent the vegetables from sticking and to create a little steam.  Cover the skillet and simmer for about 4 minutes or until vegetables are tender.

3. Stir in coconut milk, curry powder, salt, pepper, and cilantro. Return tofu to the skillet.  Simmer over low heat for 15 minutes, stirring occasionally.