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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
2. * Available in the Asian foods section of many supermarkets and at Asian markets.
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