1 brick extra firm tofu
1/2 pound frozen vegetables (peas, mushrooms, corn, etc)
1/2 bulb garlic (5-6 cloves)
1 bunch scallions
1-2 inch fresh ginger
green curry paste
2 to 4 tablespoons smooth peanut butter
1 14.5 ounce coconut milk
1 pound linguine
For tofu: cube and coat with rice flour. Deep fry until outside is crispy.
For sauce: chop scallions, garlic and grate ginger. Fry in 2 tablespoons or so of sesame oil until cooked. Add in the coconut milk, then some curry paste. Add peanut butter and curry paste until it tastes good.
Shred the carrots, then add them and the frozen vegetables. Cook until the vegetables are done.
Toss the pasta with some sesame oil, then add the sauce and mix up.