Stir-Fried Curried Tofu with Coconut Sauce

If you aren't a fan of tofu, you could probably use chicken.  We serve this over brown rice.

Sauce:
2/3 C. coconut milk
6 Tbsp. low-sodium vegetable broth (I just use water and add a little extra salt)
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. red pepper flakes

Stir-Fry:
3 garlic cloves, minced
3 green onions, sliced thin
1 Tbsp. grated ginger
1 Tbsp. warm water
1 1/2 tsp. curry powder
1 (14-oz) package firm or extra-firm tofu, patted dry and cut into small cubes
salt and pepper
1 large red onion, chopped
1 red bell pepper, stemmed, seeded, and cut into small pieces (I use green pepper if the red are expensive)
2-3 carrots, peeled and sliced thin
12 ounces snow peas, strings removed (I usually use 1 cup frozen peas because they are cheaper)

For the sauce: Whisk together all of the sauce ingredients.

For the stir-fry:  Combine the garlic, green onion, ginger, water, curry powder, and set aside.

Toss the tofu with salt and pepper to taste.  Heat 1 Tbsp. oil in a skillet with the tofu on high heat and cook, stirring often, until lightly browned on several sides, about 4 minutes.  Transfer the tofu to a bowl.

Add the onions, carrots, and bell pepper to the skillet and heat over medium heat until they begin to soften.  Add the garlic mixture.  Cook until fragrant, about 30 seconds.  Return the tofu to the skillet.  Whisk the sauce to recombine, then add it to the skillet.  Toss until all the ingredients are well coated with the sauce.  Add the frozen peas and cook until heated through.  Salt and pepper to taste.