For the marinade:
2 tbs soy sauce
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp chili powder
1 tsp cumin
1 tbs agave nectar or sugar
Combine ingredients in a small bowl, pour over cubed tofu or protein of your choice (chicken, beef, shrimp) let marinate while prepping
For the peanut curry:
1 small onion, diced
1 small carrot, chopped fine
2 cloves garlic, chopped fine
1: grated or diced ginger
1 chilie pepper, chopped fine
1 tbs soy sauce
1 tsp agave nectar or sugar
1/3 cup dry roasted peanuts or peanut butter
1/2 cup coconut milk
In a skillet with some vegetable oil, saute the onion, carrot, ginger, pepper till soft, add soy sauce and cook till softened, transfer to small sauce pot. Add 3/4 cup water or vegetable stock, agave/sugar, peanuts/peanut sauce and use an immersion blender to combine to form a sauce (or place in a blender) put aside
In a hot skillet with vegetable oil cook the tofu or protein of choice till its browned on each side, set aside.
In same skillet add veggies of choice, I added chopped baby bok choy, small new potatoes (pre-boiled) and saute till softened. Add the peanut sauce and 3-4 chopped scallions and simmer for 5 mins then add the tofu/protein, the coconut milk and simmer for another 5 mins till piping hot and serve over fragrant jasmine or basmati rice
