Tofu Curry

• 2 tablespoons vegetable oil
• 2 cups coconut cream
• 1 tablespoon palm sugar
• 1 tablespoon light soy sauce
• 1 tablespoon sweet soy sauce
• 14 cup gingerroot (finely julienned)
• 1 lb firm tofu (large dice)
• 2 tablespoons tamarind juice
• 12 cup basil leaves
• 12 cup cashews (crushed)

1. Combine the oil and 1/4 cup of the coconut cream in a wok.
2. Simmer until the oil separates, ~5 minutes.
3. Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant.
4. Add the palm sugar, soy sauces, ginger, and tofu.
5. Cook a few minutes, then add the tamarind water and remaining coconut cream.
6. Bring to a boil and stir in the basil leaves.
7. Remove from the heat.
8. Pour crushed cashews over the dish and serve on rice.

vegetable oil, coconut cream, palm sugar, soy sauce, sweet soy sauce, gingerroot, firm tofu, tamarind juice, basil, cashews

Taken from www.food.com/recipe/tofu-curry-343678 (may not work)