Coconut curried tofu | Recipes | WW USA

Ingredients

• 3/4 cup(s) Canned unsweetened light coconut milk
• 1 Tbsp Fish sauce, (nam pla)
• 1 Tbsp Honey
• 2 tsp Cornstarch
• 1/4 tsp Thai curry paste
• 3 tsp Peanut oil
• 14 oz Firm tofu, drained and cut into 1/2-inch cubes
• 1 pound(s) Asparagus, trimmed and cut into 1 1⁄2-inch pieces
• 1 medium Red bell pepper, seeded and cut into strips
• 1/4 cup(s) Water
• 1 Tbsp Fresh ginger, fresh, peeled and grated
• 2 Tbsp Cilantro, fresh, chopped (optional)