4 Chinese tofu, cubed
1 lb. zucchini, cubed
2 tbsp. oil
1 sm. onion, chopped
1 clove garlic, chopped
1/2 tsp. shrimp paste
1/2 tsp. coriander
1 sweet red pepper, cubed
1/2 c. coconut milk

Saute tofu and set aside. Heat oil, add onion, garlic, pepper, shrimp paste and saute for 2 minutes. Add fried tofu and squash, then stir for 2 minutes continuously. Add milk. Cover and simmer for 5 minutes and serve immediately.