3 Mulligans

This was called Panang Tofu Curry before I hacked it up so I wasn’t sure what to call it now. How about Death To Skippy Tofu Curry. Yee-Hah! Bring the kids! This will make 5 servings, so if you double it your skillet will need to be massive and awesome.

2 T. olive oil
1/2 cup chopped shallots, not too fine
2 T. thinly sliced ginger root
4 garlic cloves finely chopped
1/4 cup natural peanut butter, please don’t cheat this, keep it natural, note the recipe’s name
2 t. turmeric
2 t. cumin
1 cup water
1 – 13 oz. can coconut milk
3 T. fresh lime juice
1 T. brown sugar
2 – 14 oz. packs firm tofu, drained, sliced into small cubes, and dried
4 medium to large carrots sliced
2 leeks sliced thin
1 large red bell pepper chopped
salt, ground pepper, garam masala to taste

Heat oil over medium-high heat.  Add shallots, ginger, garlic.  Cook until shallots are tender but keep them moving.  Stir in peanut butter, turmeric, and cumin and cook about 2 minutes.  Whisk in water, coconut milk, lime juice and brown sugar and bring to a simmer.  Add tofu, carrots, leek and red pepper.  Simmer over medium heat for 25 minutes, stirring occasionally.  Season with salt (I added almost 2 t.), pepper, and garam masala (love this stuff, added two heaping teaspoons).  Serve with brown rice.

I thought there was too much tofu but Gayle and the kids didn’t. If I make it again I’ll cut back on the tofu, add more carrots and red pepper and squirt in some hot chili paste. Now there’s a ‘Wednesday Night At 610 Gott’ dish to pass!