step-by-step Thai curry

Thai curry is one of those meals that we make at least once a month -- it's fairly quick, fairly simple, and an easy way to use up odds and ends from the vegetable drawer. :)

You will need . . .

3 tbsp peanut oil, divided
1 pound water-pack firm or extra firm tofu, pressed for at least 30 minutes
1 onion, sliced
equal amounts garlic and ginger, grated or minced (about 2 tsp each)
2 tbsp curry paste (red, yellow, or green -- your choice!)
2 tbsp low-sodium soy sauce
1 tbsp agave nectar
1 can coconut milk
VEGETABLES! (Tonight I used eggplant, winter squash, broccoli, red bell pepper, carrot, green beans, green onions, broccoli, and shiitake mushrooms)

Step 1:

Heat your wok over medium-high heat, and add 1 tbsp peanut oil. Fry half the tofu. Remove the tofu to paper towels, and add another tbsp oil and fry the second batch.

Step 2:

Add the last tbsp oil to the wok, and fry the onions, ginger, and garlic until beginning to brown.

Step 3:

Add the curry paste, and fry for 1 to 2 minutes, until the paste sort of "melts" into the onions.

Step 4:

Add the coconut milk, 1/2 a can of water, soy sauce, agave, the tofu, and any long-cooking veggies to the wok. Bring the curry to a boil, then lower the heat and simmer for 10 minutes, or until your veggies are tender.

Step 5:

Fold in the remaining veggies, and cook about 5 minutes, or just until crisp-tender.

Serve over rice!