Indonesian Tofu Curry

Ingredients:

14 ounces firm tofu, cut into rectangles and pressed
2 tablespoons soy sauce
2 teaspoons arrowroot powder
1 large shallot
4 cloves garlic
1 inch ginger
3 lemongrass stalks, trimmed
1/4 cup cashews, soaked
2 red chilis, seeded
2 green chilis, seeded
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons coconut oil
5 lime leaves
2 cinnamon sticks
1 can coconut milk
3/4 cup vegetable stock
salt, to taste
1 tablespoon brown sugar
jasmine rice or ramen noodles for serving
2 tablespoons cilantro, chopped
lime wedges

Marinate the tofu in the soy sauce and arrowroot powder. Set aside.

Combine shallot, garlic, ginger, lemongrass, cashews, chilis, and spices in a blender. Add enough water to get the mixture moving and set mixture aside.

Cook the tofu in the coconut oil until browned and drain on a paper towel.

Add the lime leaves and cinnamon to the pan and stir in the spice paste. Cook until aromatic and gradually stir in the coconut milk. and stock. Simmer for 10 minutes.

Add salt, sugar, and tofu and toss well to coat.

Serve over rice or noodles and garnish with cilantro and lime wedges.