Recipe for my pretty goddamn decent Tofu Green Thai Curry that lasted me approx. six months in one batch of cooking

 This is pretty sad and pathetic but also really exciting in a way. I've written about this recipe and batch of food for approx two bazillion journal posts.

Take the packet of tofu and train it any way you want it to, cut it into decent sized cubes. Avoid making them too small or there's no bite. Make them too big and they won't cook well. Put them evenly on a large pan so every piece touches the oil, medium hot on the pan, and turn around until at least three of the four sides have browned for all the tofu pieces.

On a large pot, cook some roughly cut onions, bell peppers (either raw or frozen), tomato, garlic, ginger, a little pit of salt, and green chillis. Cook until the onions slightly brown. Also put in frozen spinach if you want to make the recipe healthy. Then several large pieces / spoonfuls / chunks of green thai curry paste. Cook the paste actually so it gets heated well, spread it out well otherwise it'll taste a bit too extreme.

Add some water and let it cook for 10 minutes letting the mixture thicken again. After it's looking like it's back to being in paste form, add either coconut milk or kefir or any other sauce to make it creamy. Let the sauces simmer for 10 - 15 minutes, so the sauce is hot and all the ingredients are properly mixed. Add the tofu from the previous step into the concoction, making sure all tofu pieces are completely covered, and cover, while simmering for 20 minutes.

Your dish is ready, eat with rice or noodles or quinoa or roti.