1. Wrap tofu in paper towel. Place on plate with heavy saucepan on top. Let stand for 20 minutes. Cut in 1/4 inch cubes. 2. Heat 1 1/2 tsp oil in large nonstick skillet over med-high heat. 3. Add tofu and cook til golden turning occasionally. (about 2 minutes). Transfer to a plate. 4. Heat remaining oil in same skillet over med-high heat. Add ginger, garlic, curry paste. Cook stirring frequently, about 20 seconds. 5. Add onion, reduce heat to medium and cook until onion is softened, about 5 minutes. 6. Add the tomatoes, coconut milk, and sugar. Bring to boil. Reduce heat to med-low and cook until slightly thickened, 5-6 minutes. 7. Add frozen veg and tofu. Cook, covered, til vegetables are tender, 18-20 minutes. 8. Remove from heat and stir in cilantro and salt. Serve with pasta. 9. Serving size: 1 1/4 cup sauce and 3/4 cup pasta. ---------------------------------------------------------------------------
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Ingredients
