For the Mixed Vegetables (any combination of the following depending on availability):
white onions, sliced
potatoes, peeled & diced
carrots, sliced and cut diagonally
baby bok choy, chopped
mushrooms, cut into 2 or 4 sections
green bell pepper, sliced
baby corn, sliced
broccoli, cut into florets
To Pan Fry the Tofu, do one of the following:
Cut tofu block in half. Place each half in a clean paper towel one at a time and squeeze to remove excess storage liquid (without breaking up the tofu). Cut the tofu into 1 in. cubes and pan fry on medium heat with a small amount of oil, mixing frequently until lightly golden brown. While the tofu is cooking, continue on to prepare the vegetables.
OR alternatively, you can just add the tofu into the curry straight without pan frying.
To Prepare Vegetables:
Cut all the vegetables according to the instructions above.
To Make Curry:
Fry red curry paste with the vegetables in hot oil. Cook on medium-high heat until vegetables are slightly tender (3-4 min). Mix in the tofu.
Add 3 tbsp coconut milk and mix together with the vegetables.
Add 1 tbsp of light soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp brown sugar. Continue to add the remaining 4 tbsp coconut milk and mix.
Cook on low-medium heat (low simmer) covered until the potatoes and vegetables are soft.