INGREDIENTS
1
block of firm or extra-firm tofu*
2 tbsp
soy sauce or Bragg's liquid aminos
1 tbsp
oil
Spice to taste (cayenne powder or Sriracha sauce)
1 can
full-fat coconut milk
3
medium-sized potatoes, peeled and chopped into 1/2-inch cubes
4
medium-sized carrots, peeled and sliced into rounds
1/3 cup
green beans (opt.) (I used frozen ones.)
1
onion, peeled and coarsely chopped
2 tbsp
soy sauce or Bragg's liquid aminos
1/2 tbsp
Thai Kitchen red curry paste**
2 tsp
curry powder***
1/2 tsp
salt
1/8 tsp
cumin (optional)
1/2 tsp
turmeric
1/2 tbsp
cornstarch to thicken (opt.)
Cayenne or Sriracha sauce