Gather ingredients and chop the carrots and cube the tofu.
Sauté carrots to desired crunchiness. We like them crunchy so 3-4 minutes on med heat.
Mix coconut milk and curry paste in a small bowl until well combined.
Add tofu to carrots and saute 1 minute.
Pour in your sauce mix and heat.
This is wonderful over rice. But my favorite way to eat it is over a bed of fresh spinach.
- 1.0lb Tofu extra firm
- 4.0 Carrots
- 14.0oz Coconut milk
- 2.0Tbsp Curry paste