Red curry on jasmine/ brown rice/quinoa blend with fried tofu.

Standard red curry with coconut milk. I used one can of red curry and two cans of coconut milk. Start with half the coconut milk and all the curry, and reduce a little bit until curry paste darkens. Add ginger, garlic, jalapeño. Simmer for a few minutes, and then add the red bell pepper, white onion, cabbage, broccoli, carrot. And the rest of the coconut milk and bulk up with little vegetable stock if needed. Add the bamboo shoot towards the end. Garnish with cilantro. I opted to keep the tofu separate because it's so yummy and crispy by itself. Pressed it really well to get the water out, cut it in the cubes, seasoned well with salt and black pepper, and tossed it in a quarter cup cornstarch. Shallow fry in a neutral oil. Crispy on the outside and seasoned and soft in the middle (see pic). I blended leftover brown rice and quinoa with fresh cooked jasmine rice. Might need to use a little soy sauce to add some salt if no fish sauce is being used to keep it vegetarian. Check your canned curry to make sure that's vegetarian too!