Vegetarian Panang Curry with Tofu

pickyeaterblog.com

Wake

20oz block extra firm tofu, drained and cut into 1 inch cubes

1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil

2 tbsp crunchy peanut butter

3 to 4 tbsp thai red curry paste

2 tsp ground cumin

2 tsp ground coriander

⅛ to ¼ tsp cayenne pepper (I used ¼ tsp for a nice kick)

2 14oz cans light coconut milk

3 tbsp lower sodium soy sauce

1 tbsp brown sugar

2 shallots, diced

2 bell peppers, sliced

2 zucchini, quartered and sliced

3 carrots, sliced on a diagonal

1 head broccoli, cut into florets

1 tbsp fresh lime juice

dash of salt (to taste)

Cooked brown rice for serving

1 tsp crushed peanuts (per serving)

Directions at pickyeaterblog.com

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