Tofu Coconut Curry

1 pack Extra Firm Tofu
1 cup Jasmine Rice
1 can Coconut Milk
2 tbsp Red Curry Paste
1 stalk of Lemongrass
2 tsp Fish Sauce
1 tbs minced Ginger
1 Red Bell Pepper
Some Sliced Mushrooms
Green Beans (handful works)
Honestly, any other veggies you would like to add

1. Prepare your tofu. Drain the tofu and dry on a towel. Cut in half horizontally and the into cubes.
2. In a skillet with no oil and on low heat, brown the tofu. Low heat is the key to keep it from sticking.
3. Press with a spatula often to help remove the water.

There are several marinades on the internet that your can use to give it some flavor. For this recipe I'm just going to leave it alone. Next let's make some rice.

1. Boil 1 1/2 cups of water.
2. Add 1 cup of rice and stir often until the rice absorbs all of the water.

Now for the final stretch of this recipe. The sauce.

1. Start boiling one can of coconut milk.
2. Add Red Curry Paste, Lemongrass, Fish Sauce, Minced Ginger and bring to a boil.
3. Next add your veggies and your tofu and let simmer to help give the flavor to everything. I stop cooking when the mushrooms are cooked.

Last, but not least--Get your eat on.