4 T Curry Paste
1 can coconut milk
Press your tofu.
I was inspired to do it this way after seeing the TofuXpress. Genius! I take two tupperware containers and sandwich the tofu between the two, place a cutting board on top and something heavy like a cast iron wok. Let is sit for 30 - 60 minutes.
In a medium saucepan over medium heat, combine the curry paste and coconut milk until combined. Add the potato and carrot chunks and allow to simmer until nearly tender. Add the onion, broccoli, and tofu.
While the potato and carrot chunks are simmering, sauté the tofu in a cast iron pan over medium heat in olive oil until browned on both sides.
Right before severing, stir in the tomato, cilantro, and peanuts. Serve with rice.
We are both big fans of this curry paste and will probably eat a lot of it in the years to come. I know that we probably shouldn't eat an entire can of coconut milk in a sitting. Maybe I can do half a can of milk and half water or almond milk.
You can use whatever vegetables you have lying around your kitchen for this.