Tofu Curry and Stir-fry

Tofu Curry and Stir-fry
This is one of my favorite vegetarian dinners, and it is ready in about 20 minutes.

Ingredients
1 package extra firm tofu
4 T olive oil, divided
1 can coconut milk
1 block S & B Golden Curry, Medium spicy
Stir-fry vegies
1 T soy sauce
1 t sugar
rice

Put 2 T olive oil in a skillet or wok and heat.  Drain the tofu and cut it into 1/2 inch squares.   Put it in the hot oil cook, stirring once or twice, until the tofu starts to brown.  Add the coconut milk and the curry block. Stir until the curry has melted and combined with the milk. Turn down the heat and keep warm.

Meanwhile, in a separate skillet or wok, heat 2 T oil on medium high.  Add stir-fry vegetables, and cook until done. Sprinkle with soy sauce and sugar.  I just use a frozen stir-fry mix, but you could also use fresh vegetables if you want.

Cook enough rice for however many you are serving.  The sauce recipe serves 2 or 3 adults as a main dish. Double as needed.

Serve as follows: rice, then vegetables, with the tofu sauce poured over the top. Salt to taste.