Something different

Tonight I decided to experiment with the tofu and green curry paste that I bought on a whim yesterday at Whole Foods. After consulting a few different recipes online, I chopped up the veggies in my fridge (carrots, green beans, broccoli) and put them in a pot to simmer with small pieces of drained tofu, two cups of low-fat coconut milk, and 2 TB of green curry paste. I then added some water, ground ginger, red pepper flakes, shoyu, and brown sugar once the tofu and vegetables were cooked through and served it over a bowl of steaming brown rice. Not bad for an impromptu weeknight dinner!