Vegetarian Tofu Stir Fry

Cut the tofu into 1 x 2 inch pieces. Set tofu in a bowl, stir in soy sauce, and set aside.Heat oil on low in a stir-fry pan, deep skillet or saut© pan.If you are frying the tofu, start it now on medium heat in a separate skillet and take off heat when it is golden brown. Begin cooking noodles now if you are serving them with the tofu, so it will be finished when the stir fry is. Mince the garlic and ginger. Skip this if you are using dried garlic and ginger.Wash and shake dry bok choy. Thinly slice crosswise. Peel and thinly slice carrot.Place the ginger, garlic, carrot, cashews and mustard seeds to the pan. Turn up the heat on high. Stir and heat until the cashews are slightly brown and the carrots are lightly cooked. Add the zucchini to the pan until it wilts. Set the bok choy in the pan until it goes limp. Add the curry powder and any other dry spices you wish to use. Lightly stir the spices in. Stir in tofu, water and coconut milk. Add salt and pepper as desired. Cook on low for five minutes.