Thai inspired coconut milk and ginger tofu with vegetables (Spicy!)

Preparing Tofu
Firstly get extra firm tofu and drain water and press with heavy cans for 1 h until water has drained

Cut into triangles.

Heat oil in a pan ,
to oil add garlic powder, red pepper flakes, old bay seasoning and some sesame oil.
put tofu triangles in oil and let it fry

Turn and make sure that tofu is fried on all sides.
remove from oil and drain on paper towels.

Coconut curry base: Firstly get these vegetables ready
1/2 onion sliced
3 cloves garlic minced
1 tsp grated ginger
1 cup sliced mushrooms
2 chopped Thai peppers
1 medium tomato

Add this to a pot with 1 tsp of oil left over from frying tofu

stir and add
1 tsp tumeric powder,
1 tsp ground cumin,
1 tsp Corrainder seeds
1 tsp Garam Massala
1/2 tsp curry powder

Chop cilantro and chives about (1/4 cup)
add 1/2 of this mix to the simmer and save the other half.
stir for 1 min then add 1 cup coconut milk
cover and let simmer 10 min (add salt at this step)



prepare :
1 stalk celery cut into big cubes
1 zucchini
1/2 cup cauliflower
1 med carrot cut into 1/2 cm thick circles

Add these and fried tofu to the pot, stir and remove from heat, do not over cook the vegetables, the heat from the sauce will be enough cooking for the veggies.
add remaining cilantro and chives and serve with Basmati rice.