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John's Tofu/Veggie Curry Stir Fry



A classic family favorite that can be made in about 45 minutes.


470 ml 2 cups rice (Basmati is traditional but any type will do)
canola oil, about one cup
1 tub of extra firm tofu
1 yellow onion
2 cloves garlic
1/2 head of broccoli (about 2 cups)
2 carrots
1/2 head of cauliflower (about 2 cups)
1 green or red pepper
8 or so mushrooms
2-3 tbs curry paste (we love Pataks mild)
soy sauce to taste


Rinse and start the rice cooking.

Cut the tofu into bite size pieces and saute in about a cup of canola oil on med-high heat (a large wok style pan is ideal as you'll be adding all the vegetables eventually). While the tofu is browning on one side, start cutting into bite size pieces the carrots,
broccoli, and cauliflower. Stir the tofu so it is crisp and browned on several sides. Then add the broccoli, carrots, and cauliflower.

Start slicing the onion, stirring the wok as needed. Turn the heat down to medium and add the onion, or keep on med high but be quick about stirring the wok. Slice up the rest of your veggies and add to the wok. Move the tofu and veggies to the side of the wok and add the curry paste to heat it up before mixing them together. Your rice should be cooked just about the same time as your stir fry.

Add soy sauce to taste and enjoy.


Note: You can add or subtract limitless veggies as desired.