– 1 Tbsp of canola oil – 12 oz of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water – 3 C of baby carrots, halved lengthwise – 2 C of peeled red or Yukon potatoes, chopped into bite-size pieces – 2 medium yellow onions, diced – 3 tsp of minced garlic (6 cloves) – 1 inch of fresh ginger, peeled and minced – 1 3/4 C of water – 1 C of canned unsweetened coconut milk – 1 1/2 Tbsp of red curry paste – 1 cube of vegetable bouillon – 1/2 tsp of salt – Cooked rice, for serving – Fresh cilantro, for garnish