Recipe: Yellow Curried Tofu with Veggies

This was more of an experiment than anything else. I bought a relatively large container of yellow curry paste during my trip to Jungle Jim's and decided it was time to put it to use. There were directions on the back for a typical curry dish, but I altered it to make it vegetarian friendly and cut it down so it only made two servings instead of five. Below is the ingredients and directions for my version of the recipe.

ingredients:
4 tsp yellow curry paste
1/2 tbsp peanut oil
9 tbsp coconut milk, divided
3 tbsp water
2/5 block extra-firm tofu, drained
2 cups broccoli florets
1.5 cups sugar snap peas

directions:
in a wok or large frying pan, stir-fry yellow curry paste, peanut oil, and 6 tbsp coconut milk. add tofu, water, and remaining 3 tbsp coconut milk and bring to a low boil. add broccoli and sugar snap peas, continuing to stir-fry until the vegetables have softened.

I ate this over brown rice, though in hindsight I should have considered using my soba noodles, instead.