Ingredients

For the tofu:

• 14 ounce firm or extra firm tofu pressed for at least 15 minutes and cubed or sliced
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon curry powder

For the curry:

• 2 teaspoons oil
• 1/4 cup chopped onion
• 2 cloves garlic minced
• 1 tablespoon curry powder , see notes for making your own quick curry powder
• 1 tablespoon all purpose flour , use 2 tsp gluten-free flour blend or rice flour or cornstarch to make it Glutenfree
• 3/4 teaspoon salt or to preference
• 1 teaspoon soy sauce or use tamari for Glutenfree
• 1 teaspoon tomato paste or use ketchup
• 1/2 teaspoon of sugar or maple syrup
• 15 ounce can of coconut milk
• 2 cups of veggies such as zucchini, carrots, pepper, peas.
• cilantro and lime juice for garnish

Instructions

1. Crisp up your tofu: To a large bowl, add your pressed and cubed tofu then add in the soy sauce, garlic powder, black pepper, and curry powder and toss well to coat.
2. Heat a large skillet over medium-high heat. Add the oil then add in your tofu cubes and cook until golden on some of the edges. Transfer the tofu to a bowl.
3. Make the curry: add in another teaspoon of oil, the onion and garlic, and a pinch of salt and cook until the onion is golden.
4. Then add in your curry powder and mix in and cook the spice for half a minute. Then add in the flour and mix in for a few seconds,
5. Add in salt, soy sauce, tomato paste, and mix in. If using longer cooking vegetables like carrots, add them now and cook for 2-3 minutes.
6. Add in the rest of the vegetables, salt, sugar, coconut milk then mix in. Cover and cook for 9-12 minutes or until the vegetables are cooked to preference.
7. Add the peas in the last 2 minutes of cooking. Taste and adjust salt and flavor then fold in half of your tofu.
8. Garnish with lime juice and pour over rice. Add in more crispy tofu while serving in each bowl.