Tofu Curry with Vegetables

Press excess moisture from the tofu using paper towels, then cut into 2 cm cubes. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the pan and set aside.

In the same pan, add a little more oil if needed. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Stir in the red curry paste and cook for 1 minute, stirring constantly, to release its aromas. Pour in the coconut milk and vegetable broth, stirring until smooth. Bring to a boil, then reduce heat to medium.

Add the sliced carrots and diced red bell pepper to the sauce. Cook for 5-7 minutes until the carrots are slightly tender. Then, add the broccoli florets and cook for another 3-5 minutes, until the vegetables are tender-crisp.

Return the cooked tofu cubes to the pan. Stir in the tamari (or soy sauce) and lime juice. Taste and season with salt and pepper as needed. Serve immediately with jasmine rice, garnished with fresh chopped cilantro.