Method

Drain the tofu and cut it into 1-inch cubes.  Heat a nonstick skillet, add 2 teaspoons of the oil, then the tofu.  Cook over medium heat, occasionally giving the pan a shake, until the tofu is pale gold.  Season it with salt and freshly ground pepper and remove it to a plate.

Return the pan to the stove and add the remaining oil.  When it's hot, add the carrots and stir-fry over high heat for about 2 minutes, then add the scallions, ginger, garlic, chile, all the spices, and the coconut milk.  Season with 1/2 teaspoon salt.

Bring to a simmer and add the tofu, cilantro, and peas.  Simmer until the tofu and peas are heated through, about 5 minutes.  Taste the sauce and season with soy sauce or tamari.  Serve over rice.

Reprinted with permission from ©What We Eat When We Eat Alone, by Deborah Madison and Patrick McFarlin, published by Gibbs Smith    click for book review

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