Ingredients

• Ingredients 1 tablespoon canola oil 1 (12-ounce) package extra-firm tofu, cut into ½-inch cubes and pressed to reduce excess water 3 cups baby carrots, halved lengthwise 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces 2 medium yellow onions, diced 3 teaspoons minced garlic (6 cloves) 1 (1-inch) piece fresh ginger, peeled and minced 1¾ cups water 1 cup canned unsweetened coconut milk 1 ½ tablespoons red curry paste 1 vegetable bouillon cube ½ teaspoon salt Cooked rice, for serving Fresh cilantro, for garnish

Preparation

• Method In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes. Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve over rice and garnished with cilantro.