Directions

1Drain tofu, rinse and press to dry. Cut tofu into 1 inch cubes and place in a large bowl.

2Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.

3Allow to marinate for 30 minutes. Allow to marinate for longer in the refrigerator.

4Preheat oven 400. Line baking sheet with parchment paper and grease lightly.

5Arrange marinated tofu on baking sheet, bake for 20 minutes until golden. Set aside

6Heat oil in skillet, add onion and garlic, and ginger. Cook until onion is soft, stirring constantly, about 3 minutes. Add curry powder and cook for another minute.

7Remove from heat and stir in coconut milk and water.

8Transfer to a food processor or blender and add peanut butter, liquid aminos, maple syrup, lime juice and ginger.

9Process until smooth and creamy. Pour mixture back into skillet on medium high heat. Cook until thick, stirring constantly.

10Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.