I actually took this recipe from CDKitchen and modified several things to suit what I had in the cupboards.
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots
1 package tofu, cubed (silken is preferable)
1/2 cup canned coconut milk (I didn’t realize I was out of coconut milk, so I brought about 3/4 cup soymilk to a boil and tossed in a handful of coconut flakes, let it simmer a few minutes and pressed it through a strainer)
2 teaspoons soy sauce
3/4 teaspoon curry powder
1 1/2 tablespoons packed brown sugar (I used 1 tablespoon brown rice syrup)
2 teaspoons unseasoned rice vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water
Optional: toasted sesame seeds
Separately blanch the broccoli and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.
Meanwhile, lightly drizzle sesame oil and soy sauce into the wok or skillet. When hot, toss in tofu and let brown lightly, turning only occasionally.
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar/syrup to your liking.
Remove tofu from wok/skillet and set aside, returning pan to the heat. Heat the oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
Add the mushrooms and stir until hot, a few minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce). <– (Instead of doing this, I made sure the mixture was recombined, added it to the sauce, then added the sauce to the pan – I think it did a better job of getting the starchy taste out.)
If you have them on hand, sprinkle with toasted sesame seeds.