Tofu and Mixed Vegetable Curry

The first time we tried tofu. We both liked it! A Williams Sonoma recipe...

Ingredients:

3 T vegetable oil
1 carrot, peeled and grated
2 cloves minced garlic
2 c coconut milk
2 T curry powder
2 c broccoli florets
1 c cauliflower florets
6 oz pressed tofu, cut into 1/2 in cubes
salt to taste
2 c dried white rice
coconut to garnish

Directions:

Cook rice according to package directions. In large saucepan over medium heat, warm vegetable oil. Add garlic and carrot, saute until softened, 2-3 minutes. Add coconut milk and curry powder, raise heat to medium-high, bring to a boil. Add broccoli, cauliflower, and tofu, and reduce heat to medium-low. Simmer uncovered til the vegetables are tender (5-7 minutes, longer if using frozen). Season with salt.
Serve over rice, garnish with the coconut.