Thai Red Curry Vegetables

1 Preheat oven to 425 degrees.
2 Line a baking pan with parchment paper and add diced tofu. Sprinkle with coconut aminos and salt and pepper to taste. Bake for 30-40 minutes flipping halfway through.  
3 Cook rice according to package ingredients.
4 In a large pan, add oil over medium heat. Once heated, add in minced garlic and diced onions, stirring until fragrant. 
5 Add Thai red curry paste along with salt and pepper to taste and ground ginger. Stir until combined.
6 Next, add in 1 can of full fat coconut milk and combine. Bring to a boil and reduce to a simmer. Stir in broccoli, carrots, and red pepper. Cover with a lid and let cook for 5-6 minutes or until veggies are cooked through. 
7 If curry is not thick enough, add in 1 tbsp of cornstarch + 1 tbsp of water and stir to combine. Let simmer on low heat. 
8 If you're preparing tofu, it should be finished cooking by now. Remove it from the oven and stir in with the curry.
9 Plate the curry along with your cooked rice and garnish with green onion. Enjoy!