Ingredients: -1Tbsp Canola Oil -12oz Extra Firm Tofu, pressed, cut into 1/2" cubes -2c Carrots, chopped -2c Yukon Gold Potatoes, peeled and chopped -1 Medium Yellow Onion, diced -6 Cloves Garlic, minced -1 inch Fresh Ginger, peeled and minced -1 3/4c Water -1c Canned Unsweetened Coconut Milk -1 1/2Tbsp Red Curry Paste -1 Cube Chicken or Vegetable Bouillon -1/2tsp Salt -Cooked Rice for serving -Fresh Cilantro OR Thai Basil for garnishing 1. Heat the canola oil in a medium skillet on medium-high heat. Add tge tofu cubes. Cook until crisp and brown, ~5min 2. Combine ingredients into the Chef's Pan carefully, it will be very full. 3. Serve over riceand garnish with either cilantro or thai basil