I got this recipe from April's Real Simple. Instead of serving with rice, I picked up a package of whole wheat Naan in the style of this great Veggie Masala Stew served at The Plant. The key to any tofu recipe is to drain it enough so it absorbs the other flavors. I also change the paper towels frequently during the process - about every 10 mins.
1. Heat 1 14 oz package extra firm tofu that has been drained and cut into 3/4" cubes in a pan with a splash of oil on medium high. Cook, tossing occasionally until golden than transfer to plate and set aside.
2. Add 4 carrots peeled and cut into 3/4" pieces, 1 onion thinly sliced, and 1 tbs grated ginger to pan. Cook until veggies begin to soften. Mix in 2 tbs Thai red curry paste.
3. Add 2 cups low sodium vegetable broth and 1 cup coconut milk and bring to a simmer. Add cooked tofu and 2 cups frozen okra. Stir occasionally until cooked through. Add torn basil leaves and portion for week.
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