1. Steam cook the vegetables individually with a pinch of ginger powder until half done. Keep aside.
2. Heat about a tbsp of oil in a wide pan and slightly brown the tofu. Keep aside.
3. In the same pan, add the remaining oil and sauté the onions and green onions until translucent.
4. Add the red curry paste and cook for about a minute or so.
5. Add the coconut milk and let it come to a boil. Simmer for about 5 mins.
6. Now add the steamed vegetables and pineapple and cook for about 8-10 mins.
7. Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
8. Bring it to a gentle boil and simmer for about 10 more mins.
9. Check if vegetables are done.
10. Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
11. Tear a few basil leaves and add at the end.
12. Mix well and serve with white rice, jasmine rice or brown rice.

Recipe courtesy: My Cooking Journey