Tofu And Vegetable Curry

• 10 oz firm silken tofu
• 6 cloves garlic, quartered
• 3 None fresh small red bird's-eye chili peppers, coarsely chopped
• 1 stalk (4 inches) lemon grass, coarsely chopped
• 1 piece (1 1/2 inches) fresh ginger, coarsely chopped
• 1/2 tsp ground turmeric
• 1 None onion, finely chopped
• 1 tbsp vegetable oil
• 1 can (14 oz) coconut milk
• 1 cup vegetable stock
• 2 None kaffir lime leaves
• 4 None zucchini, coarsely chopped
• 1 None cauliflower, cut into florets
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup fresh Thai basil leaves

1. Press tofu between 2 cutting boards with a weight on top. Raise one end to allow for draining; let stand for 10 mins. Cut tofu into 3/4-inch cubes; pat dry between layers of paper towels.
2. Blend or process garlic, chili peppers, lemon grass, ginger, turmeric, onion and oil to a paste. Cook in large saucepan, stirring, for 5 mins.
3. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, for 10 mins.
4. Add zucchini and cauliflower; simmer, uncovered, for 5 mins, or until vegetables are tender.
5. Discard lime leaves. Stir in tofu, soy sauce, lime juice and cilantro. Sprinkle with basil before serving.

garlic, chili peppers, stalk, fresh ginger, ground turmeric, onion, vegetable oil, coconut milk, vegetable stock, lime leaves, zucchini, cauliflower, soy sauce, lime juice, fresh cilantro, fresh thai basil leaves

Taken from recipes-plus.com/api/v2.0/recipes/35661 (may not work)