Thai Tofu Curry

You can substitute your favorite veggies in this dish.

1 brick extra firm tofu, dried and cubed
1 red pepper, diced
1 yellow pepper, diced
1 onion, diced
handful green beans, chopped
4 cloves garlic
½ inch fresh ginger, minced
1 tsp red pepper flakes
1 can coconut milk
2 Tbsp red Thai curry paste

In a large non-stick skillet, brown tofu in a bit of canola oil until well browned. Set aside in a bowl. In same skillet, sauté the peppers, onions and green beans until softened and beginning to caramelize. Add the garlic, ginger and red pepper and continue cooking another 2-3 minutes, until very fragrant. Return the tofu to the vegetables and add the coconut milk and curry paste. Stir to mix and cook until heated through.