• ½ onion, diced

  • 2 T. “Oriental Curry Powder” or golden curry powder
  • 2 to 3 garlic cloves, minced
  • 1 tsp. grated ginger
  • 2 c. water
  • 2 tsp. No Chicken Better Than Bouillon or enough bouillon to make 2 cups of stock (You can also sub the water and the bouillon for 2 cups of veggie stock.)
  • 1 c. coconut milk
  • 2 T. cornstarch plus 1/4 cup of water combined into a slurry.
  • 1 14 oz. package firm tofu, cut into 1 inch cubes.
  • 16 oz. of frozen or fresh vegetables. I normally use Trader Joe’s “Asian Vegetables with Beijing Style Soy Sauce” (sauce saved for another day).
  • ¼ cup of chopped cilantro (optional)
  • Salt and pepper to taste
  • Sambal (optional)
  • Rice or rice noodles for serving

Begin by sauteing the diced onion and curry powder in large pan. You can add a bit of oil if you want, but it’s not necessary. Cook until the onion gets tender, and the curry powder that clings to the onions has begun to darken a bit, about 8 minutes. Add the garlic and ginger and cook for about a minute.

Slowly pour in the water, deglazing the pan as you go. Bring to a simmer. Add the bouillon.

Carefully add the tofu to the pan, and simmer for about 10 minute, turning the tofu gently if it is not entirely submerged. Add the coconut milk and gently stir. Return to a simmer and then add the cornstarch slurry. Turn to low and stir until thickened.

Add the vegetables into the pan, and gently stir so that you don’t break the tofu. Turn the heat up to medium and allow to simmer just until the vegetables are heated through. Stir in the cilantro.

Serve over rice or rice noodles. Top with a drizzle of sichuan pepper oil or chili oil.