Zucchini Tofu Curry - cooking recipe

Ingredients

1 tablespoon oil
2 (12 ounce) extra firm tofu, cubed
1 small onion, chopped
1 garlic clove, chopped
13 -14 ounces coconut milk, canned
1 large zucchini, cubed
1 -2 teaspoon curry powder
1 dash curry powder, hot (more if you like heat)
1 dash cumin
1 dash nutmeg

Preparation

Drain and dice tofu.
Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
Add chopped onion and garlic. Saute until soft.
Add coconut milk and spices.
Cut zucchini into bite size pieces and add to wok.
Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!