Recipe: Thai Coconut Tofu Curry

One of the nicest gifts we got when we left Colorado was a cookbook that my sister put together with pictures and recipes that all our family and friends contributed to. We still haven't made all of the recipes in the book, but we recently tried this one by Kevin's sister and her husband. Yum, it is so tasty!!

Thai Coconut Tofu Curry

Sauce
1/2 cup peanut butter
14 oz can coconut milk
1 tbsp lemon juice
2 tsp Thai curry paste (if you use green; if you use red, this will be more like 2 tbsp +)
1/3 cup veggie broth or water

Vegetables- feel free to improvise and use what you like!
2 tbsp vegetable oil
1 sliced onion
1 clove garlic
14 oz tofu, drained (put a heavy pot on top of the tofu to press out the water)
2 stalk celery, sliced
1 cup carrots
1 cup snow peas
1 cup broccoli florets
1 bell pepper, sliced

Additions
1/4 cup brown sugar
crushed roasted peanuts

Instructions

1) Mix sauce ingredients, blend well and set aside.

2) Bake tofu in well-oiled baking pan at 350-400F, about 5 minutes each side (until lightly browned- I should note it took me quite a bit longer).

3) Preheat skillet over high heat until barely smoking, drizzle oil into pan and immediately add onion and garlic. Stir for a few seconds, then add tofu and veggies. Stir well.

4) Pour in sauce and stir in brown sugar until dissolved. When sauce begins to simmer and veggies are hot but still crunchy, turn off the heat.

5) Serve on a bed of spinach or rice, topped with peanuts. Eat and enjoy!

Thanks Steve and Christine!