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Ingredients:

1 block tofu, drained and cubed (soft or firm)
1 large onion, peeled and rough chopped
2 medium carrots, peeled and cut into 1/4-inch coins
2-3 tbsp. vegetable oil for sauteing veggies
2 baby bok choy, well rinsed and rough chopped
1 stalk lemongrass, bruised and cut into 4 pieces (optional)
1 heaping tbsp. fresh peeled grated ginger
1 15-ounce can diced tomatoes
1 13.5-ounce can coconut milk
approx. 1-2 cups vegetable stock
approx. 2-4 tsp. Thai red curry paste or more to taste
salt to taste
chopped cilantro as needed for garnish

Procedure:

Get started by using a large heavy bottomed pot, with a splash of vegetable oil, to sauté one large rough chopped onion and two medium peeled and thinly sliced carrots to soften.

While you're keeping your eye on that, use a knife to rough chop two small baby bok choy, and then use the back of the knife blade to bruise the stalk of lemongrass and then cut it crosswise into four pieces.

Once the carrots and onions have softened up a bit, add the bok choy and the lemongrass, and let that cook along for a minute. Then add one heaping tbsp. fresh grated ginger, the diced tomatoes, coconut milk and add enough vegetable stock to just about cover everything.

As it is coming up to a simmer add about two-four tsp. of the red curry paste and stir that in.

After the stew has been simmering along for 10-15 minutes, scoop out the four pieces of lemongrass, then add one block of cubed tofu and gently stir that in and let it warm through and it is time to eat.

Garnish with fresh chopped cilantro.

Hints::

Start with less curry paste and add more as you like for more heat.

Serve with steamed white rice for a more substantial meal. Garnish individual servings with fresh squeezed lime juice.