Thai Tofu Curry

1 block firm tofu, cubed
2-3 T oil
1 onion, diced
1-2 c mushrooms, chopped
2 c green beans, chopped (or snowpeas, cauliflower, broccoli, etc)
1/3 c green pepper, thinly sliced
2 green onions, diced
1 large can (approx 450 ml) coconut milk
3/4 c veggie stock
1-2 T curry paste (or just curry powder)
1 1/2 tsp lime juice
1 T soy sauce

Heat oil over medium-high and fry tofu cubes until lightly browned then set aside. Next, fry onion until softened. Add mushrooms and fry 2-3 minutes. Stir in the rest of the ingredients, bring to a boil. Cook 10-15 minutes until veggies are tender, stirring.

Serve over rice or quinoa or rice noodles.