Thai Tofu with Summer Vegetables

1 14-oz brick extra-firm tofu, cubed
1/2 tsp garlic powder
2 small zucchini, diced
1 red pepper, seeded and diced
2 cups baby carrots (I used golden here), sliced lengthwise on a bias
1 fresh ear corn, kernels removed
2 cloves garlic
1/2-inch piece fresh ginger
2 Tbsp Thai red curry paste
1 can coconut milk
1 Tbsp nam pla Thai fish sauce
1 Tbsp Sriracha or other hot sauce

With a paper towel, dry off the tofu cubes and turn into a bowl.  Salt and pepper generously and sprinkle the garlic powder over the tofu.  Toss to distribute well.

Heat a tablespoon of canola oil in a non-stick skillet, and sauté the tofu over very high heat, browning all sides well.  Set tofu aside.

In same skillet, sauté the carrots for about 3-5 minutes.  Add the corn and peppers, and cook another 5-8 minutes.  Add the garlic, ginger and zucchini and sauté another 5-8 minutes, until the zucchini and other veggies begin to brown nicely. 

Stir the curry paste and fish sauce into the coconut milk and pour over the veggies.  Gently turn the tofu into the veggie mixture.  Heat through thoroughly, simmering a few minutes to meld the flavors.  Sprinkle with favorite herbs or sesame seeds.  Serve over rice.