Thai Tofu Curry

1 tub tofu, drained and cubed

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

1 Tbsp corn starch

1 orange pepper, sliced

½ sweet yellow onion sliced

2 cups small broccoli flowerets

1 red jalapeno pepper, sliced

3 stalks choy sum

2 cloves garlic, minced

½-inch fresh ginger, minced

2 Tbsp Thai red chili paste

1 tsp fish sauce

1 can coconut milk

Mix the garlic and onion powders with the salt and cornstarch in a medium bowl.  Stir in the tofu cubes to coat generously.  Heat a thin film of canola oil in a skillet.  Brown the tofu on each side until nicely browned and slightly crisp. Set tofu aside on paper towels.

Stir fry the veggies in a skillet in a dash of canola oil.  Cook until just crisp-tender. Set veggies aside in a bowl.

Make the curry sauce by sautéing the garlic and ginger in the skillet for about 1-2 minutes.  Whisk in the chili paste, fish sauce and coconut milk to the aromatics and bring to a gentle boil.  

Add the veggies and the tofu to the curry sauce and heat through.

Serve over rice garnished with fresh cilantro.

Serves 4.