Thai red curry paste, a blend of red chilies, lemongrass, garlic, shallots, ginger, sugar, and spices can be found in many specialty shops and supermarkets. It has a nice kick, so if you don't like things too spicy, start off using 2 teaspoons of it and then add more if you like. While you can certainly buy coconut milk, steeping coconut in boiling water will give you something lighter (both in flavor and calories). If you can't find unsweetened coconut, use sweetened; it'll work just fine.
Between the coconut water, the curry paste, the soy sauce, and brown sugar, this dish has a nice balance of hot, sweet, and savory.
3/4 cup unsweetened shredded coconut
1 cup boiling water
1 1/2 teaspoons cornstarch
1 tablespoon Thai red curry paste
1 tablespoon soy sauce
2 1/2 teaspoons brown sugar
2 tablespoons vegetable oil
1 package (14 ounces) medium-firm tofu, drained, cut into 16 pieces and blotted dry
1 potato (8 ounces), peeled and cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice (1 cup)
1 carrot, halved lengthwise and thinly sliced (1 cup)
5 ounces sugar snap peas, trimmed (1 1/4 cups)
3 scallions, thinly sliced
1/4 cup finely chopped cilantro
1. In a bowl or measuring cup, combine coconut and boiling water and let stand 30 minutes. Place the cornstarch in a medium bowl. Strain the coconut water into the bowl, pushing on the coconut to extract as much liquid as possible; whisk until smooth. Whisk in the red curry paste, soy sauce, and sugar; set aside. Discard the coconut.
2. In a large nonstick skillet, heat 1 tablespoon of the oil over medium. Add the tofu and cook until golden brown, about 3 minutes per side. Remove tofu and set aside.
3. Add the remaining tablespoon of oil to the pan. Add the potato and cook until browned, about 3 minutes. Add the bell pepper and carrot, season with salt, and cook, tossing frequently until the potato is tender, about 5 more minutes. Whisk the coconut mixture once again. Add the sugar snap peas to the skillet and toss to combine. Return the tofu to the skillet, add the coconut mixture and cook until the sauce has lightly thickened, about 2 minutes. Add the scallions and cilantro and stir to combine. Serve.