First, I wrapped a block of extra firm in lots and lots of paper towels, then put a plate (topped with four bowls) on top of it to squeeze all the water out. I let that sit for about 30 minutes, replacing the paper towels after 15 minutes. Then, I sauteed the tofu, cubed, in some hot sesame oil until it was browned on all sides.
Next, I added snow peas, chopped onion and sliced shiitake mushrooms. Once that was soft, I added some chopped roasted kabocha squash (sliced and then roasted with olive oil and salt at 400 degrees for 20 minutes on each side – my fave!) until it was heated through. Then, I added lots of curry powder, ground ginger and some salt. I mixed well to coat the veggies in tofu in the spices and then added ~1/2 cup light coconut milk.
(Sorry for the poor picture quality. Dave put the camera somewhere and he isn’t home right now to tell me where it is!)
This was so tasty and rich tasting, thanks to the coconut milk. Definitely a keeper!