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1
Cut the tofu into 6 slabs crosswise.
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2
Blot well on paper towels, then cut into dice.
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3
Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan.
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4
Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes.
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5
Transfer to a plate and set aside.
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6
Heat the remaining tablespoon of oil in the same pan.
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7
Add the onion and carrots and saute over medium heat for 5 minutes.
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8
Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder.
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9
Gently stir in the tofu.
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10
Bring to a simmer, then cook for 5 minutes.
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11
Combine the cornstarch and optional curry paste in a cup or small bowl.
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12
Add enough water to dissolve, then pour the mixture into the pan.
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13
Simmer gently until the liquid has thickened.
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14
Stir in the cilantro and season with salt.
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15
Serve at once in shallow bowls over plenty of hot cooked grain.
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16
Try substituting a leek for the onion in this dish.
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17
Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles.
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18
Rinse well in a colander before using.
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19
As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal.
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20
Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180).
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21
Try the latter with the Sesame-Ginger Salad Dressing (page 222) option.
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22
If youd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocers frozen foods section).
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23
Calories: 322
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24
Total Fat: 14g
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25
Protein: 15g
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26
Carbohydrates: 40g
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27
Fiber: 14g
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28
Sodium: 500mg
