I love tofu

Ok listen. I decided to be vegetarian the last time I went and visited my sister in NY. I told myself that if I was able to eat absolutely no meat for the entire four days, I would be able to do it and become a full time vegetarian. Obviously, it wasn't hard at all for me and so there started my new eating lifestyle. I see vegetarianism as a fun challenge to keep my food diversified. I take the time to find recipes on the internet or in cookbooks and really make them whenever I want, I do not wait for special occasions, life is too short to wait for special occasions!

Yesterday night, I made the following recipe found on the internet, changing some ingredients depending on what I had at home. It was ADDICTIVE! I kid you not, I went back in my frige around 9pm to take a mouthful of the leftovers I kept in a plastic tupperware.

Thai Tofu Coconut Curry
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· SERVES 3-4
· 1/4 cup dry shredded baking-type coconut, unsweetened
· 3/4 package firm or extra firm tofu (organic if possible), drained and cut into rectangular pieces1/2 inch thick
· 1+ 3/4 cups vegetable stock OR faux chicken stock (or use real chicken stock if non-veg.)
· 1/2 to 2/3 can coconut milk
· 2 Tbsp. canola or other vegetable oil for stir-frying
· 1/2 cooking onion, diced or roughly chopped
· 4 cloves garlic, or 1 Tbsp. bottled pureed garlic
· 2 thumb-size pieces galangal OR ginger, grinded
· 1-3 tsp. Thai chili sauce or chili-garlic sauce (adjust according to your spice preference) * I use thai sauce and added powedered chili
· 1 Tbsp. soy sauce
· juice of 1/2 lime
· 1 tsp. brown sugar
· 1 sweet potato or yam, peeled and cubed
· appox. 1 cup cauliflower, cut into florets
· 1 red or green bell pepper, de-seeded and chopped into bite-size pieces
· approx. 1 cup snow peas, left whole or cut in half
· generous handful cherry tomatoes
· generous handful fresh coriander
· optional: approx. 1 cup eggplant chopped into bite-size pieces or slices

Preparation:
1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted.
2. Tip the toasted coconut into a bowl as soon as it turns light to medium golden brown - otherwise it will burn.
3. Replace the wok or frying pan on the stove. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ginger. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant.
4. Turn up the heat to high. Add the stock, chili sauce, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for later). Stir everything together.
5. Add the sweet potato (or yam) and cauliflower. Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.
6. Add the eggplant (if using), and tofu, stirring to incorporate. Cover and allow to simmer for another 2 minutes.
7. Add the bell pepper, snow peas, and tomaotes, and cook another 2-3 minutes, or until snow peas have softened but are still bright green. Tip: Don't worry if the curry seems too thick with vegetables at the moment. Simply stir them in the best you can. The curry will thin out once you add the coconut milk in the next step.
8. Turn heat down to low and add the coconut milk, stirring to dissolve. Add up to 2/3 of a can, depending on how creamy or how much sauce you want with your curry.
9. Remove from heat adding the soy sauce, or a little salt if not salty enough. Add more chili sauce (or fresh-cut chilies) if you prefer it spicer. If you'd like it a little sweeter, add up the brown sugar. To serve, scoop the curry onto individual plates or into serving bowls. Top with fresh coriander and a sprinkling of the reserved toasted coconut.

I honestly can't find the site I found it on anymore but I do not take the credit for this glorious recipe! Try it at home, you WONT regret it!