I love this recipe.  The coconut curry sauce is incredible… great with your choice of meat, seafood, and/or veggies.

*I borrowed this recipe from http://happyfoody.com/2009/01/21/quick-curry-stir-fry/

Quick Coconut Curry Stir-Fry
1 medium onion, chopped into 1/2 inch chunks
1 pound extra firm tofu, cut into 3/4 inch cubes
2-3 cups broccoli, snap peas, peppers, mushrooms…you choose!
Salt and pepper to taste

Stir-Fry Sauce:
1 (14 ounce) can light coconut milk
1/4 cup light soy sauce
1 teaspoon agave nectar
1 1/2 teaspoons curry powder – *I use hot madras curry powder from the farmers market
1 teaspoon minced fresh ginger, or ginger powder

Saute the onion in olive oil until soft. While that is cooking, stir together the sauce ingredients and set aside. Add all of your veggies to the onions and saute for a few minutes. Pour the stir-fry sauce over the mixture and cook through until veggies are soft. You could throw in a couple handfuls of spinach until just wilted if you like (right before you serve it). Serve over quinoa or brown rice. Top with some sweet thai chili sauce for a little extra kick!