4 c. mixed vegetables
8 oz. baked tofu
2 c. unsweetened coconut milk
2 tsp red curry paste
2 tsp sugar
1/2 c. water
1 Tbs. fish sauce
2 Tbs. peanutes, crushed (optional)
20 basil leaves (optional)
1. Prepare vegetables - cut into small, quick cooking pieces, depending on type of vegetable. Could include broccoli, squash, sweet potato, carrots, asian greens, onion, mushrooms and cut the tofu into small cubes. Reserve. Measure all liquids and set in order.
2. Heat 1 c. coconut milk in a wok/frying pan on high heat until it boils. Add the red curry paste and the sugar and stir-cook for 1 minute to dissolve the aditions and allow the oil of the coconut milk to rise.
3. Add all reserved vegetables at once, as well as the second cup of cocnut milk and the water. Stir-cook for 1 minute so that all the vegetables are coated by the sauce.
4. Add reserved tofu and fish sauce. Fold into the vegetables gently and let cook 2-3 minutes (folding just one t ime during this period), until the oil of the coconut milk has risen to the surface and everytin gis bubbling happily.
5. Add veggie garnishes and basil leaves. Fold in very gently to avoid breaking the tofu and cook for one minute.
6. Take off the fire and transfer to a deep serving dish. Top with the rest of garnish. Serve immediately with rice or noodles.