Easy Red Curry with Tofu and Vegetables

Ingredients

• 1 Firm Tofu
• 3 tbsp Light Soy Sauce
• 1 oz Coconut Milk
• 1 tbsp Red Curry Paste
• 8 oz Broccoli
• 1 oz Mushrooms
• 1 Leeks
• 1 Carrots
• 1 squeeze Lemon Juice
• 1 pinch White Sugar

Instructions

1. Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
2. Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.