Vegan Coconut Curry Tofu

Ingredients:

• 1 block of extra firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 bell pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (400ml) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat vegetable oil in a large pan over medium heat.
2. Add the cubed tofu to the pan and cook until crispy and golden brown on all sides. Remove tofu from pan and set aside.
3. In the same pan, add the sliced bell pepper, carrot, and onion. Cook for 5 minutes or until vegetables are tender.
4. Add minced garlic and grated ginger to the pan, stirring for 1 minute.
5. Add red curry paste, coconut milk, soy sauce, and maple syrup to the pan. Stir until well combined.
6. Return the tofu to the pan and simmer for 10 minutes to allow the flavors to meld together.
7. Remove from heat and stir in lime juice.
8. Serve over rice or noodles, garnished with fresh cilantro.