1 package extra firm tofu
1/2 red pepper
1 red onion, diced
3/4 cup cashews or peanuts, preferably unsalted raw
1-2 tablespoon curry powder
1-3 teaspoon Sambal(aka Chili Paste)
3 teaspoon Tamari
1 teaspoon lime juice
1/2 teaspoon garlic or 3 cloves
1 teaspoon sugar
1 can coconut milk
toasted sesame oil
Preheat your oven to 450'F. Cube the tofu, drizzle sesame oil and some Tamari over the tofu cubes, you can also add some garlic or whatever you want. Drizzle canola oil on a cookie sheet, add the tofu, and bake until golden and crispy. You will need to flip several times.
In a preheated Wok or iron skillet, add a bit of oil, and add the onions. Saute them on medium high heat for about 5 minutes, then turn the heat down to medium low and saute until caramelized. Add the carrots and red peppers. Saute until both are tender.
In a medium pot, boil some water and add the potatoes, boil until fork tender.
Now back to the veggie skillet, add the coconut milk, curry, garlic, sugar, 1 teaspoon tamari, sambal, dash of sesame oil, lime juice, and cashews. When the tofu and potatoes finish, add them into the skillet. Cook until creamy and thick. Serve over rice.