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Panang Tofu Curry

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Taken from New Life Challenge Cookbook by Patricia Gilbert


Ingredients:

4-5 C cooked brown rice (or jasmine/brown rice mix is good)
1 pkg (16oz) water-packed tofu extra-firm, drained, wrapped in a towel, and set in a bowl with something heavy on it to get the liquid out  Then cut into small cubes.  Set aside.
1 C carrots, sliced
1/2 C sweet potatoes, cubed
1/2 C spring onions, chopped (save 2 T for garnish)
4 cloves garlic, minced
1/2 C onion, chopped
1/2 C red or green bell pepper
1 C water, combined with
1 tsp Bill's Best Chik'nish seasoning
1 (13/14oz) can light coconut milk (I used full fat)
1 1/2 tsp Thai Red Curry Paste
1/4 C chunky peanut butter
1/4 C fresh cilantro
1 tsp turmeric
1/2 tsp cumin
1 1/4 tsp salt
1/4 tsp lime juice
1 T Ketchup
2 T Florida cane juice crystals
2 T Bragg's Liquid Aminos
Chopped peanuts for garnish

Instructions:

Put carrots and sweet potatoes in enough water to cover and cook until tender.  Set aside.  Put spring onions, garlic, onion, and bell pepper in enough water to cover and cook until tender.  

Add carrots and sweet potatoes to cooked onion mixture.  (My opinion about the veggies is that they were too soft, so next time I will probably saute them so there is a bit of a crunch to the appropriate veggies and add them to the sauce.  

Add water with Chik'nish seasoning, coconut milk, curry paste, peanut butter, fresh cilantro, turmeric, cumin, salt, lime juice, ketchup, Florida cane juice crystals, and Bragg's Liquid Aminos.

Bring to medium heat and stir.  After it begins to steam, cover and turn down the heat.

Add tofu cubes and simmer for 30 minutes to let the tofu absorb the flavors.  This can be put in the refrigerator and served the next day, just heat up.  (my opinion about the tofu is that I want it cooked.  I didn't even try her method.  I just fried up the tofu without any seasoning and then put it in the curry and let it sit overnight before we ate it.  30 minutes would have been fine too, but it was nice to have it made ahead)

To serve, place hot rice on plate and top with Panang Tofu Curry

Garnish with 2 T chopped spring onions and a sprinkling of chopped peanuts. 



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