Thai curry
 

2 blocks firm tofu

2 Tbsp. olive oil

Cube or cut into triangles or cubes. Drain for 10-60 minutes. I put mine on a cutting board and put another cutting board on top, and a frying pan on top of that. In 15 minutes or so, it's pretty well pressed.) Drier is better. For triangles, sauté on high for 5 minutes, then flip and sauté another 5 min. For cubes, stir and flip every 2 minutes until golden brown on most of the sides.

Add:

2 cans regular coconut milk

2 Tablespoons Thai curry paste (Maesri brand red or green curry paste)

Heat thoroughly until bubbling, mix in curry past with the back of a spoon.

Add:

2 Tablespoons maple syrup (or sugar)
2 cups vegetable stock
2 Tablespoons tamari or soy sauce
2 teaspoons salt or to taste
1 red bell pepper
1 bunch asparagus (or 1 head of broccoli)
2-3 small yellow squash
3 kaffir lime leaves
(You can also substitute butternut squash, cauliflower, or other vegetables, as they hold up better if are saved for leftovers)

Cover for ~7 minutes until vegetables are done

Turn heat off then add:

3 kaffir lime leaves (yes, some during and some after cooking has stopped)
4-8 Tablespoons fresh chopped cilantro

Stir in gently. Serve immediately with steamed rice. The liquid should be eaten along with the rest of the meal. Serves about 3+ as a main.