1 container white rice
2 tablespoons oil
4 carrots, cut into 3/4-inch pieces
2 tablespoon ginger
3 tablespoons Thai red curry
2 mugs vegetable juices
1/2 mug coconut milk
1/2 mug crisp basil
Cook the rice. Cook the tofu until brilliant, 5 minutes.
Heat the remaining tablespoon of oil in the skillet, add carrots, onion, and ginger and cook for 3 to 5 minutes. Blend in the curry glue.
Include the stock and coconut milk to the skillet and bring to a stew. Cookthe tofu , for 6 to 8 minutes. Sprinkle with the basil and the rice. Serve!