Tofu lends itself perfectly to Asian cuisine and this curry is no different. This is a meal that is sure to delight and is full of unique flavors. Galangal root is a type of ginger root that is often found in Asian markets; if you can’t find any regular ginger root will work as well.
- 4 Shallots, chopped
- 2 Tablespoons Garlic, minced
- 4 Banana Peppers, carefully seeded and chopped
- 2 Teaspoons Salt
- 1 Teaspoon Red Pepper flakes
- 2 Lbs. Firm Tofu, drained and cut into bite-sized chunks
- 2 Tablespoons Olive Oil
- 2 Large Potatoes, peeled and cubed
- 2 Cups Green Beans, rinsed and cut into pieces
- 1 1/2 Inch Piece of Galangal Root, cut into thick rounds
- 3 Stalks Lemon Grass, cut into 3 inch long segments
- 1 Lime, zested and juiced
- 1 Teaspoon Tumeric
- 2 5 oz Cans Coconut Milk
- Combine the shallots, garlic, banana peppers, salt and red pepper flakes in a blender. Puree until a paste has formed.
- In a large frying pan over medium-high heat, saute the tofu in the oil for about 8 minutes. Remove from the heat and add the pureed paste. Stir until combined.
- Pour the mixture into a slow cooker and add the potatoes, green beans, galangal root, lemon grass, lime, tumeric and coconut milk. Make sure to stir and mix well, then cover and cook on low for 6 hours.
- Remove the lemon grass and galangal root pieces before serving. Serve with steamed rice!