Vegetarian Coconut Curry With Tofu

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Details

20 Ingredients

• 0.25 c dry shredded baking-type coconut, unsweetened
• 2 c firm tofu, drained and cut into cubes
• 2 c vegetable stock
• 1.5 c canned coconut milk
• 5 kaffir lime leaves
• 1 small onion, cut into 1/4-inch dice
• 4 clv garlic, peeled and minced
• 3 t thai style chili paste, or to taste
• 3 T soy sauce
• 1 3-inch piced ginger, peeled and thinly sliced
• 0 juice of 1 lime
• 2 t brown sugar
• 1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces
• 2 c cauliflower, cut into florets
• 1 c mushrooms, sliced or left whole if small
• 1 red bell pepper, de-seeded and sliced
• 1 green bell pepper, de-seeded and sliced
• 1 c snow peas, left whole or cut in half
• 0 ciliantro leaves to taste as garnish
• 0 pean nut oil, as needed for wok