INGREDIENTS
Curry Sauce:
6 oz
light coconut milk
8 oz
vegetable broth
1 tbsp
Thai curry paste
2 tbsp
curry powder
2 tsp
minced fresh ginger
3 cloves
garlic
1
vidalia onion, chopped
cayenne pepper (optional)
Salt & Pepper
Tofu:
1
pkg extra firm tofu, cubed
1 cup
thinly sliced roasted red peppers
1 cup
thinly sliced water chestnuts
1 cup
scallions, chopped