1 tablespoon sesame oil
2 teaspoons mild curry
1 tablespoon minced fresh ginger
2 pounds firm tofu, cut into 1/2-inch cubes
2 red bell peppers, diced
2 cups cauliflower florets
2 cups broccoli florets
1 cup coconut milk
1 teaspoon fish sauce
1/4 cup lower sodium soy sauce
1/2 teaspoon salt
- Heat the oil and curry in a large deep nonstick skillet or wok over medium high heat. Add the tofu and ginger and cook, gently stirring the tofu to coat it with the curry, for 30 seconds.
- Stop stirring and let the tofu get lightly browned for about 2 minutes. Toss and brown again.
- Gently transfer the tofu to a plate and add the pepper, broccoli and cauliflower. Stir to evenly distribute the ingredients and cook 5 minutes, occasionally stirring, until the vegetables are somewhat softened.
- Add the coconut milk, fish sauce, soy sauce and salt and stir; add the tofu and cook another 4-5 minutes, or until the vegetables are crisp-tender and the sauce slightly thickened.