Tofu Vegetable Curry
Peel the carrots and cut diagonally into slices. Rinse the asparagus clean, remove the bottom third and cut diagonally into 1 cm (approximately 1/2 inch) slices. Rinse the peppers, remove the seeds and inner membranes, and cut into slices.
Drain the tofu and cut into 1-1.5 cm (.5-1 inch) cubes. Peel the onion and garlic and chop finely. Heat the oil in a saucepan and sauté the onion and garlic until soft. Add the carrots and the asparagus, then stir in the curry paste and coconut milk, and simmer for about 6 minutes covered.
Add the peppers and simmer for another 1-2 minutes. Rinse the parsley, shake dry, pluck the leaves from the stems and finely chop. Add the tofu and the parsley to the pan, mix and season with salt and a little chile powder. Serve hot from the pan.