Tofu with Thai Coconut Peanut Sauce

Ingredients

• 1 block firm tofu (350g or so)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground pepper
• ¼ cup + 1 tbsp peanut or canola oil, divided
• 1 tbsp fresh ginger root, finely chopped/grated
• 1 shallot, finely chopped (or ¼ small onion)
• 1 tsp red chili flakes
• ⅓ cup peanut butter
• ½ cup coconut milk
• 1 lime, juiced
• 1+1/2 tbsp soy or tamari sauce
• 1 tsp red Thai curry paste (optional – make sure it’s vegan)
• ¼ cup fresh coriander (cilantro) leaves, roughly chopped
• Chopped fresh ground peanuts (optional – for serving)
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• Instructions

1. If you plan on serving with rice, start cooking it as per package instructions.
2. Cut the tofu into 1 inch rectangles or triangles.
3. 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.
4. Heat 1 tbsp oil in a small saucepan over low heat. Add the ginger, shallot and chili flakes 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.
5. If you’re serving with vegetables, begin cooking them at this point.
6. Add the tofu mixture to a frying pan and saute over medium-low heat until browned on both sides.
7. 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 found at: http://www.vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/