Vegan Coconut-Curry Vegetables with Tofu
From: Judy Cunningham - Baton Rouge, Louisiana, USA

After much experimentation my friends and I came up with this quick, delicious vegan stir-fry.
It takes about 30 minutes and serves between 4 and 6 people

• 1 12oz. package of extra firm tofu
  
• 1 14oz. can of coconut milk
  
• 1 meduim bunch of brocoli
  
• 1 package of fresh mushrooms
  
• 1 bunch of green oinons
  
• 1 medium red onion
  
• 3 cloves of garlic (choped)
  
• 1 can baby corn
  
• 1.5 tbs green curry paste
  
• 3 tbs olive oil
  
• salt to taste
  
• 2 cups basmati brown rice

Cook the rice according to directions on package set aside.
In a medium-sized skillet heat 2 tbs of olive oil
Cut tofu in to half-inch cubes
When oil begins to bubble, add tofu and brown on all sides
Remove tofu and let drain on newspaper
Cut remaining vegetables into stir-fry sized pieces
In a large skillet or wok heat 1 tbs olive oil
Add onions and garlic
Stir-fry until tender
Add brocoli, mushrooms, and tofu
Stir-fry for about 3 minutes or until vegetables begin to wilt
In a seperate bowl blend coconut milk and curry paste well
Add curried milk mixture to vegetables
Reduce heat and let simmer until vegetables are desired tenderness
Salt to taste
Serve over rice
Enjoy!

Make sure the tofu is drained well before browning.
To reduce the fat content light coconut milk can be substituted and 1 tbs. of cornstarch or arrowroot can be added to thicken the sauce.