I know, I've been abusing the hell out of the frozen stir fry veggies lately. They're just so goddamn versatile, I can't help it. For me, the quality of frozen vegetables isn't low enough that I don't enjoy the food (like it would be if they were all droopy and canned) and it's the only practical way I know to get the diversity of vegetables in the small amounts I work with.So here's another look at them, this time with tofu. I used the Thai Kitchen brand curry paste which was sort of lame. The flavor was weak and the spice was almost nonexistent. I need to go back to Sam's Oriental and get more of that stuff in the tub. Anyway, this was super easy: a block of tofu, a bag of frozen veggies, a can of coconut milk, some vegetable broth, lemongrass, and lots and lots of curry paste until I realized it wasn't going to get spicy and just added sriracha.
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