Red Curry Vegetable and Tofu Stir-Fry | RICARDO

Ingredients

• 3 tablespoons (45 ml) vegetable oil
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) fresh ginger, chopped
• 1 clove garlic, finely chopped
• 1 tablespoon (15 ml) red curry paste (see note below)
• 1 lb (454 g) tofu, cubed
• 3 tablespoons (45 ml) vegetable oil, extra for cooking
• A pinch of salt
• 2 tablespoons (30 ml) vegetable oil
• 6 green onions, cut into chunks
• 1 package 227 g mushrooms, quartered
• 1 cup (250 ml) snow peas, cut into julienne
• 1 red bell pepper, chopped
• 1/2 can 14 oz (398 ml) baby corn (optional)
• 2 cloves garlic, finely chopped
• 1 cup (250 ml) chicken broth
• 1 cup (250 ml) unsweetened coconut milk
• 2 tablespoons (30 ml) red curry paste
• Fresh cilantro, chopped
• Salt