Ingredients:

-1Tbsp Canola Oil
-12oz Extra Firm Tofu, pressed, cut into 1/2" cubes
-2c Carrots, chopped
-2c Yukon Gold Potatoes, peeled and chopped
-1 Medium Yellow Onion, diced
-6 Cloves Garlic, minced
-1 inch Fresh Ginger, peeled and minced
-1 3/4c Water
-1c Canned Unsweetened Coconut Milk
-1 1/2Tbsp Red Curry Paste
-1 Cube Chicken or Vegetable Bouillon
-1/2tsp Salt
-Cooked Rice for serving
-Fresh Cilantro OR Thai Basil for garnishing

1. Heat the canola oil in a medium skillet on medium-high heat. Add tge tofu cubes. Cook until crisp and brown, ~5min

2. Combine ingredients into the Chef's Pan carefully, it will be very full.

3. Serve over riceand garnish with either cilantro or thai basil