Thai Red Tofu Curry

350 package extra firm tofu
1 stalk lemongrass
1-inch piece ginger
2 cloves garlic
1 tsp sambal oelek
1 tsp soy sauce
1 tsp rice vinegar
3 medium carrots
½ medium red bell pepper
½ medium head cauliflower
2 tbs canola oil
3 tbs red curry paste
2 5.6 oz cans coconut milk
Cilantro to garnish
Cut tofu into cubes. Place in a large bowl. Trim ends off lemongrass. With the back of a chef’s knife, bruise the stalk to release the aroma, then slice thinly. Peel, then thinly slice ginger and garlic. Add to tofu, along with sambal oelek, soy sauce and rice vinegar. Toss gently and set aside to marinate for at least 15 minutes.
Chop carrot and red bell pepper into 1-inch pieces. Divide cauliflower into small florets.
As much as possible, separate tofu from lemongrass; discard lemongrass.
In a large wok over medium-high heat, heat oil. Add curry paste and toss to combine. Add tofu and toss to coat. Toss in vegetables, then add coconut milk and stir to make a sauce. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are just tender. Serve over bowls of jasmine rice. Garnish with cilantro.