INGREDIENTS 1 tbsp vegetable oil 2 garlic cloves, finely chopped 1 small carrot, chopped bite size 1½ cup broccoli, roughly chopped 6oz (120g - or half a block) firm tofu ½ cup coconut milk 1 cup water 2 tsp curry powder 1½ tbsp red curry paste ¼ cup vegetarian fish sauce (or regular for non-vegetarians) 2 tsp granulated sugar Toppings: chopped cilantro (about 2 tbsp) 2 shallots, finely sliced INSTRUCTIONS - Wrap tofu in paper towel to remove excess water. Leave for 5 minutes. - Slice tofu into bite size cubes. - In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden. - Add broccoli and carrots and cook for 3 minutes. Do not over stir, you want the tofu to have a nice golden brown color (better left at the bottom). - Add curry paste, curry powder and water. Stir until paste has dissolved. - Add sugar and fish sauce and stir. - Add coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender. - Turn the heat off and serve with shallots, cilantro and eggs. Serve this curry as a soup with noodles or as a side to a bowl of rice. For the shallots: - Fry with a little oil until they are crunchy, golden brown. Lay on paper towel to absorb oil.