Yellow Curry with Tofu and Vegetables

Tonight's dinner was Yellow Curry with Tofu and Vegetables.

1 can coconut milk
2 tbsp. yellow curry paste
1 block (15 oz) tofu
Mixed vegetables to taste
(I used cauliflower, peas, carrots and bamboo shoots)

Cut tofu into squares and saute in non-stick pan with cooking spray until the tofu is brown on all sides, then set aside. In the same pan, combine the coconut milk with the curry paste and cook together for 5 minutes, then add vegetables. Cover the pan and simmer until the vegetables are tender, then add the tofu and simmer until it is heated through.

Serves 4; 360 calories per serving.

Served with 1/3 cup brown rice (75 calories) and cucumbers in vinegar.