Coconut Curry Vegetables with Fresh Thai Basil

(Serves 4)

Ingedients:

1 Water Packed Extra Firm Tofu, drained and cut into cubes
3-4 cups Mixed Veggies of Choice - I used fresh zucchini and red pepper and frozen broccoli, carrots and edamame
4 Cloves Garlic, minced
Cornstarch
1 Can Coconut Milk (I used Light from Trader Joe's)
Vegetable Oil for Frying
Handful of FRESH Basil, chopped

In a large frying pan, heat 1 TBSP Oil
Fry tofu on all sides until slightly browned
Add in garlic, vegetables and fry 5-10 more minutes
Add in Coconut Milk
In a measuring cup, mix together ingredients for "sauce" (below)

Sauce:
 6 TBSP Soy Sauce
1 TBSP Brown Sugar
1 tsp Ground Ginger (or use fresh grated)
1 tsp Curry Powder (I use Penzey's Sweet Curry)
1 tsp Cornstarch mixed with a few TBSP COLD water
*Add in hot chile oil, Sriracha sauce or cayenne pepper to taste if you like it spicy

Add sauce to veggie/coconut milk mixture in frying pan and cook a minute or two
Turn off heat and add in some chopped basil

Top dish with chopped basil and serve with rice (we used jasmine brown rice)