Thai Tofu with Pineapple and Veggies

• One 16-ounce tub extra-firm tofu
• 2 tablespoons olive oil
• 1 tablespoon reduced-sodium soy sauce
• 1 medium onion, quartered and thinly sliced
• 8 baby carrots, halved lengthwise
• 1 cup frozen green peas
• One 15- to 16-ounce can pineapple chunks or slices, drained (reserve juice for a different use)
• One 15-ounce can baby corn, undrained
• 1 cup diced tomatoes
• 1 cup light coconut milk
• 2 stalks lemongrass, cut into thirds and bruised, optional
• 2 teaspoons good-quality curry powder, or to taste
• 2 tablespoons cornstarch
• 1/4 to 1 teaspoon red or green curry paste, optional
• 1/4 cup minced fresh cilantro
• Salt to taste
• Hot cooked grain (rice, quinoa, or couscous)

1. Cut the tofu into 6 slabs crosswise.
2. Blot well on paper towels, then cut into dice.
3. Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan.
4. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes.
5. Transfer to a plate and set aside.
6. Heat the remaining tablespoon of oil in the same pan.
7. Add the onion and carrots and saute over medium heat for 5 minutes.
8. Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder.
9. Gently stir in the tofu.
10. Bring to a simmer, then cook for 5 minutes.
11. Combine the cornstarch and optional curry paste in a cup or small bowl.
12. Add enough water to dissolve, then pour the mixture into the pan.
13. Simmer gently until the liquid has thickened.
14. Stir in the cilantro and season with salt.
15. Serve at once in shallow bowls over plenty of hot cooked grain.
16. Try substituting a leek for the onion in this dish.
17. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles.
18. Rinse well in a colander before using.
19. As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal.
20. Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180).
21. Try the latter with the Sesame-Ginger Salad Dressing (page 222) option.
22. If youd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocers frozen foods section).
23. Calories: 322
24. Total Fat: 14g
25. Protein: 15g
26. Carbohydrates: 40g
27. Fiber: 14g
28. Sodium: 500mg

olive oil, soy sauce, onion, carrots, frozen green peas, pineapple, baby corn, tomatoes, light coconut milk, stalks lemongrass, curry powder, cornstarch, red, fresh cilantro, salt, rice

Taken from www.epicurious.com/recipes/food/views/thai-tofu-with-pineapple-and-veggies-390450 (may not work)