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Panang Tofu Curry

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1 1/2 tablespoons olive oil

1/2 cup finely chopped shallots

2 tablespoons finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 cup organic peanut butter

2 teaspoons turmeric

1 teaspoon ground cumin

1 teaspoon hot chili paste (such as sambal oelek)*

1 cup water

1 13-1/2- to 14-ounce can organic light coconut milk

3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel

1 tablespoon (firmly packed) golden brown sugar

2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes

1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

1 large red bell pepper, cut into 3/4-inch pieces

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