- 4
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 tablespoons finely grated peeled ginger
- 4 garlic cloves, finely chopped
- 1/4 cup organic peanut butter
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 1 cup water
- 1 13 1/2-to 14-ounce can organic light coconut milk
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
- 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)
- 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 large red bell pepper, cut into 3/4-inch pieces
Preparation
Step 1
Heat oil in heavy large skillet
over medium-high heat. Add
shallots, ginger, and garlic; cook
until shallots are tender, about
6 minutes. Add peanut butter,
turmeric, cumin, and chili paste;
stir until fragrant, 1 to 2 minutes.
Whisk in 1 cup water, then
coconut milk, lime leaves, and
brown sugar; bring to simmer.
Season sauce with salt. Add tofu,
carrots, and bell pepper; simmer
over medium heat until carrots
are tender, adjusting heat to
medium-low if beginning to boil
and occasionally stirring gently,
about 20 minutes. Season to
taste with salt. DO AHEAD: Can be
made 3 days ahead. Cool slightly,
cover, and chill. Rewarm over
medium heat before serving.
* Available in the Asian foods
section of many supermarkets
and at Asian markets.