Thai curry with tofu and veggies

Ingredients:

Tofu firm/extra firm-13.5 oz
Coconut milk-13.5 oz can
Thai red currry paste (store bought)-2 oz
Garlic-4 cloves
Ginger-2 inch piece
Mushrooms-8
Baby carrots-15
Oil-2 tbsp+1 tbsp
Brown sugar-2 tsp
Soy sauce-2 tsp
Salt-to taste
Basil/mint-handful of leaves
Lemon-1/2 small

Method:

1. Remove excess water from tofu and cut into 1 inch pieces.
2. Heat 1 tbsp oil and saute tofu till golden brown on all sides. Keep them aside.
3. Heat 2 tbsp oil, add garlic and ginger. Saute for 1 min.
4. Add curry paste and saute for 30 sec.
5. Add chopped mushrooms and saute till the released water is evaporated.
6. Add carrots and half cook them.
7. Now add coconut milk and bring it to boil.
8. Add sugar, salt, soy sauce according to your taste and cook for couple more minutes.
9. Switch off the stove, squeeze lime juice and add basil/mint leaves.
10. Serve with rice.