1 tsp red Thai curry paste (optional – make sure it’s vegan)
1/4 cup fresh coriander (cilantro) leaves, roughly chopped
Chopped fresh ground peanuts (optional – for serving)
If you plan on serving with rice, start cooking it as per package instructions.
Cut the tofu into 1 inch rectangles or triangles.
In a flat dish, mix the oil, garlic, cumin, and pepper. Add the tofu and gently toss to distribute mixture evenly. Refrigerate for 30 minutes.
Heat 1 tbsp oil in a small saucepan over low heat. Add the ginger, shallot and crushed red chili pepper and saute for a few minutes. Add peanut butter, coconut milk, lime juice, soy/tamari sauce, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce is too thick, feel free to add a couple tablespoons of water.
If you’re serving with vegetables, begin cooking them at this point.
Add the tofu mixture to a frying pan and saute over medium-low heat until browned on both sides.
Divide the the tofu and serve it over the rice and/or vegetables and drizzle the sauce on top of each dish. Sprinkle with the fresh coriander (cilantro) and serve with fresh ground peanuts, if desired.
Recipe by Vegangela at http://vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/