Thai Veggie Curry

This is so good,  When the tofu is cooked this way, you barely notice its not meat (sort of).

1 package tofu cut into 1/2" cubes.  While you are chopping the veges, marinate the tofu in a mix of chopped garlic, 2 tbsp Asian seasoning sauce, 2 tbsp soy sauce, 2 tbsp fish sauce and 1 tbsp sesame oil.

1 can coconut milk

1/3 -1 four ounce can Maesri Panang curry paste (some like it hot hot hot.  Use the lesser amount if you don't)

2 tbsp peanut butter

1 bunch Thai basil

veggies - your choice.  These are great. Use whatever you like but try for a colorful mix for best nutrition and visual appeal.

onion and garlic           chinese eggplant          Thai eggplant         green beans          carrot    mushroom

celery               bamboo shoots           broccoli          bean sprouts         red bell pepper

Put 3 tbsp oil in a heavy fry pan, heat it up and add the tofu w/marinade.  Cook this until browned.  If it seems to be browning too fast, turn heat down.  I usually leave it cooking until the veggies are done and it gets nice and brown.

In your wok, saute onion and garlic.  Ad a few tbsp coconut milk and stir in curry paste and peanut butter until smooth and well mixed.

Add rest of the milk and heat it.  Add chopped veggies.  Hold back peppers and sprouts (if used) until a few minutes before serving.  Cook for 10-15 minutes until veggies are almost done.  Add peppers, sprouts and basil and tofu and cook for a couple more minutes. 

Serve on brown basmati or jasmine rice.  Delicious.