Thai Curry Vegetables over Red Rice

I was at the Asian market stocking up on tofu and noticed a selection of tofu: baked, marinated, fried, soft, silken, and firm. I decided to try the marinated one which cost a little more. It was firm with a brown outer layer and taste wise I didn't notice a difference.



Ingredients:

1 14 oz of coconut milk

1 tsp f red curry paste

1 package of tofu, cut into cubes

2 cups f brocolli florets, trimed and cut

1 lb of mushroom, cut in half

1 bunch of Chinese broccoli, trimmed and cut

2 cups of carrots, chopped

1 can of baby corn, cut in half





Directions

Simmer coconut milk and curry paste until well mixed

Add the tofu, broccoli, carrots, and baby corn and cook until tender

Add the Chinese broccoli and cook until wilted

Serve over rice