Thai Panang Curry with Tofu Recipe

Ingredients

• 2 cups raw cashews
• 1 cup Forager Project® Organic Unsweetened Soymilk
• 2 tablespoons lime juice
• 2 cloves garlic
• 1 tablespoon curry powder
• 1/4 cup canned coconut milk
• pinch red pepper flakes
• 1 cup of extra firm tofu, cut into 1 inch cubes
• 1 tablespoon of canola oil
• 1 teaspoon of soy sauce
• 1 tablespoon of cornstarch
• 4 cups mixed fresh seasonal or frozen vegetables
• 2 cups cooked grain such as rice or quinoa
• 1/4 cup chopped cilantro, for garnish
• 1 lime, cut into wedges, for garnish

Prep

• In a medium bowl, cover cashews with water and soak for about 2 hours.
• After soaking, drain the cashews and add to your food processor or Vitamix. Next, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt along with 1/2 cup of Soymilk and blend until the mixture is very smooth and creamy. Keep adding Soymilk until you reach a consistency you like.
• Curry Bowl Assembly: Press tofu cubes to remove extra moisture. Toss your tofu in oil, soy sauce and sprinkle with cornstarch. Bake in 350 oven until golden brown, about 25 to 30 minutes.
• Sauté your favorite seasonal or frozen veggies like sugar snap peas, carrots, sweet onion, Kabocha squash or cauliflower in neutral oil such as grapeseed or canola.
• Once the veggies are cooked to almost al dente, stir in your curry sauce and simmer for an additional 3-5 minutes on low. Add tofu on top.
• Serve with rice or quinoa, and garnish with cilantro and lime wedges.