Ingredients:
1 block extra firm tofu + soy sauce and sesame oil to season it
1 onion
1 green bell pepper
1 medium zucchini
1 medium summer squash
3 cloves garlic, minced
3-4 Tbsp thai green curry paste (check ingredients - some are not vegetarian)
2 Tbsp soy sauce
1/2 Tbsp brown sugar
red pepper flakes, to taste
1 can light coconut milk
juice of 1/2 lime
Press the tofu for 30 minutes to 1 hour, then cut into bite-sized chunks (I use a Tofu Xpress to do this).
Add to a frying pan and drizzle some toasted sesame oil and soy sauce over the tofu. Cook over medium-high heat, flipping occasionally, until it is browned on all sides.
While the tofu is cooking, in a separate, deep wok/pan, Add the oil, garlic and onion. Cook for a few minutes, then add the pepper, zucchini and squash. Cook veggies until tender, then add the green curry paste. Cook for a few more minutes, then add the coconut milk, soy sauce, brown sugar, and a few shakes of red pepper flakes if you want some spice. Simmer for 10 minutes, then stir in the tofu and lime juice. Serve with lime slices and jasmine rice.
