makes 2 servings
2 Tbsp oil
1 tsp soy sauce
1 tsp fish sauce
1/2 can coconut milk
2-3 Tbsp green curry paste
1 Tbsp minced fresh garlic
1 Tbsp minced ginger
1/2 lb extra firm tofu
Chopped vegetables of your choice (bell peppers, broccoli, carrots, celery)
Drain tofu. Chop into cubes and place in a bowl. Pour soy sauce and fish sauce over tofu and stir. Chop veggies.
Heat oil in a skillet over med-high heat. Brown tofu. Add all veggies. Add oil if needed. Stir fry until veggies are tender-crisp.
Add curry paste to pan and stir continuously for about a minute. Add coconut milk and turn heat to low. Simmer for a couple minutes until the sauce starts to thicken.
Serve over cooked rice or quinoa.