Heat extra virgin olive oil in a pan (medium heat). Drain NASOYA Extra Firm Tofu and cut into cubes. Add to the pan along with a generous amount of curry and cinnamon and a little salt. Add vegetables (I added canned chick peas, canned green beans, fresh corn, and fresh tomato.) Cook for about 15 minutes. Top with peanuts, serve hot, and enjoy.
This was definitely the best tofu I’ve ever made. Kathryn really liked it too (according to her status on Facebook).
Nutrition note: Tofu is low in calories and fat and makes a good meat substitute for those meat-less meals.