Thai Red Curry - tofu

Ingredients:
Tofu, extra firm, 1/3 block
Yellow Bell Pepper, 1/3cup
Zucchini, .33 cup, sliced (remove)
Mushrooms, Fresh, White Button, Sliced - about 4 or 5
Celery, raw, 2 stalk, large (11"-12" long) chopped
Baby Carrots, raw, 10 medium sliced in threes
*1 med yellow onion, .5 serving chopped
Garlic, 2 clove
Ginger, ground, 1 tsp
*Canola Oil, 1 tsp
Soybean Oil, 1 tsp
Coconut Milk (Silk), .5 cup
Water, tap, .5 cup
Chobani 0% Plain Greek Yogurt 1/2 cup
*Condiments, Thai Kitchen Red Curry Paste, 4 tbsp (ish)

mince garlic and ginger, throw them in a pan with oil,
chop up the onion and toss that in, stir while chopping up other veg and tofu
throw in the carrots and celery first and cook for a bit, then other veg, dribble sesame oil on it, stir, put in paste and pour in water and coconut milk. stir until paste is dissolved. cover and let simmer for 10 minutes, taste for heat, if too spicy, add greek yogurt

serve with rice if you like (red rice is delicious)

Serving Size: it's really spicy so serving sizes are a bit smaller - about a cup

Number of Servings: 4

Recipe submitted by SparkPeople user DETERMINEDYIN.