Vegetarian Coconut Curry with Tofu

Ingredients

• 2 teaspoon brown sugar 
• 1.5 cup coconut milk canned
• 6 servings pean nut oil as needed for wok
• 2 cup cauliflower cut into florets
• 3 teaspoon chili paste depending on your taste pref thai style to taste
• 0.3 cup baking-type coconut shredded unsweetened dry
• 4 clove garlic minced peeled
• 1  juice of lime 
• 5  kaffir lime leaves 
• 1 cup snow peas whole cut in half
• 3 tablespoon soya sauce 
• 2 cup spicy tofu firm drained cut into cubes
• 2 cup vegetable stock 
• 1 leaves ciliantro as garnish to taste

Equipment

• bowl
• stove
• wok

Directions

1. Heat a large wok over medium heat.
2. Place shredded coconut in the dry wok. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool.Return the wok to the stove. Raise the temperature to medium-high.
3. Add 2 Tbsp. peanut oil plus the onion, ginger, and garlic. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant.Turn the heat to high.
4. Add stock plus kaffir lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+½ Tbsp. for garnish). Stir everything together.
5. Add the sweet potato (or yam) and cauliflower. Bring to a boil, then reduce heat to medium. Simmer 8-10 minutes until the vegetables begin to soften.
6. Add the mushrooms, and tofu, stirring to incorporate. Cover and simmer 2 more minutes.
7. Add the bell pepper and snow peas, simmer 2-3 minutes, or until snow peas have softened but are still bright green. Turn heat down to low and add the coconut milk plus the soy sauce, stirring to dissolve.
8. Add the coconut milk to taste, depending on how creamy or how much sauce you want with your curry.
9. Remove from heat and do a taste-test for salt and spice, adding more chili paste, soy sauce or salt as needed. To serve: scoop the curry onto individual plates or into serving bowls. Top with fresh cilantro and a sprinkling of the reserved toasted coconut.
10. Serve jasmine or brown rice on the side.