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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.

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