Red Curry Tofu

olive oil for misting pan
1 package of firm or extra-firm tofu, pressed and cubed

1 bag of frozen vegetables, I like using an onion & bell pepper mix
1/2 c. chopped onions, if your veggie mix doesn’t have any

1 13.5 can light coconut milk
1-2 tbsp. red curry paste to taste (the more you add will increase the flavor as well as the heat)
1 tbsp. lime juice
1 tbsp. brown sugar
1 tsp. minced ginger
1/4 tsp. salt
1/8 tsp. dried basil, optional

Directions:

1. Bake tofu cubes on a greased cookie sheet at 450*F for 25 minutes. Set aside. (See my post on this here!)

2. Heat a large deep skillet to medium, and spray lightly with oil. If using onions, saute them for about 2 minutes. Raise heat to med-high, add frozen vegetables and saute an additional 5 minutes, or until heated through. Add coconut milk, curry paste, ginger, brown sugar, lime juice, salt, basil, and baked tofu. Let it come to a boil, and simmer until sauce thickens, about 5-10 minutes. Serve over grain of your choice and enjoy! (I used brown basmati rice here.)