Recipe Saturday: Tofu Peanut Curry

• 1 1/2 tablespoons peanut oil
• 1 onion cut lengthwise into strips. (8ths)
• 2 tablespoons finely grated peeled ginger
• 4 tablespoons chopped garlic
• 1/4 cup organic peanut butter – (or more if you like)
• 1 tablespoon turmeric
• 1 tablespoon ground cumin
• 3-4 tablespoons garlic chili sauce or Sriracha sauce
• 1 cup water
• 4 packages Oikos plain or vanilla flavored Greek yogurt. (5.3oz each)
• 2-3 tablespoons fresh lime juice
• 1 tablespoon (firmly packed) golden brown sugar
• 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
• 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium) cut them diagonally for the drama it adds to the bowl.
• 1 package cut bell peppers (red, orange and yellow – Whole Foods often has these. about 3 peppers) into 3/4-inch pieces. You can of course chop them yourself if you prefer.
• Jasmine rice

Directions

1. Start cooking your rice. I use an Aroma 8-cup automatic one from Amazon. It works great and is under $40.
2. Heat the oil in a fairly large skillet on medium-high. Having a lid is best, so you can steam while simmering.
3. Add onion, ginger, and garlic and stir them until they are turning clear-ish. Maybe 6 mins. You don’t want to burn them.
4. Add peanut butter, the spices, and the hot sauce, stirring to melt the peanut butter and spread this into a paste. 1-2 minutes.
5. Whisk in (slowly add while stirring) the water. Continue to stir while adding the yogurt, lime juice and brown sugar. Bring to simmer.
6. Add salt,  seasoning to taste. I almost always add more to my bowl later after serving.
7. Add vegetables, stirring. Gently add the tofu. Be gentle or your tofu will crumble.
8. Simmer over medium heat, using a lid, until carrots are tender. Turn the heat down if it starts to boil. Stir gently to keep it cooking evenly.
9. Let cool a bit before serving over rice.

Enjoy. Here’s the HD photo I took with my iPhone 4s.