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+# Easy Tofu Curry Recipe with Frozen Bell Peppers
+
+## Ingredients:
+- 1 block firm tofu, pressed and cubed
+- 1 can (14 oz) coconut milk
+- 2-3 teaspoons curry powder (adjust to taste)
+- 1 tablespoon vegetable oil
+- 1 onion, diced
+- 2 cloves garlic, minced
+- 1 tablespoon grated fresh ginger
+- 1 cup frozen bell peppers
+- 1 tablespoon soy sauce
+- 1 tablespoon brown sugar
+- Salt to taste
+- Jasmine rice for serving
+
+## Instructions:
+1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté until softened, about 5 minutes.
+
+2. Add curry powder. Stir and cook for 1 minute until fragrant.
+
+3. Pour in coconut milk, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
+
+4. Add cubed tofu and frozen bell peppers. Simmer for 10 minutes, stirring occasionally.
+
+5. If the curry seems too thin, simmer uncovered for a few extra minutes to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
+
+6. Taste and adjust seasoning with salt as needed.
+
+7. Serve hot over jasmine rice.
+
+## Notes:
+- No need to thaw the frozen bell peppers before adding them to the curry.
+- Feel free to add other vegetables you have on hand, fresh or frozen.
+- Leftover curry often tastes even better the next day as flavors meld.
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