4ozpangang curry pasteI use Maersi brand cans that are exactly 4 oz
2bell peppershalved and sliced
¼cuproasted peanutsor cashews work as well
Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1" pieces.
Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it's slightly browned on several sides. You'll want to flip the cubes every couple minutes.
Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and carrots, but you can use asparagus, potatoes, zucchini, yellow squash, or more bell peppers.
Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
Once the tofu is cooked (you don't have to brown all sides, just enough to get some sides firm), remove it from a pan.
After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
Add the coconut milk and mix well. At this point add the salt and tofu.
Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or carrots.
Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.