1 package extra firm tofu 1 TB. peanut oil 1 TB. toasted sesame oil 1 garlic clove, minced 2 TB. grated carrot 1 c. cream of coconut 1-2 TB. Sugar in the Raw 1 Tb. curry powder 1/4 tsp salt 1/2 cup tri-colored fresh peppers, slivered 1/2 c. medium onion, chopped 1 c. fresh mushrooms, washed and thinly sliced 1 c. spinach leaves washed and cut into thin strips 1 c. toasted chopped Trader Joe’s water-blistered peanuts Drain the tofu on paper towels 20 minutes, pressing excess liquid out of the tofu before cutting into one-inch cubes. In wok, heat the peanut oil and sesame oil till you can hear it slightly sizzling. Stir fry tofu two minutes per side. Remove the tofu and set aside. Toss the minced garlic and grated carrot in the remaining oil and stir fry till garlic is golden brown. Next, stir in the cream of coconut, the sugar in the raw, the curry powder and salt. Bring to low boil; reduce heat and simmer. Add tofu, onions, slivered peppers, sliced mushrooms, and spinach. Heat till mushrooms and peppers barely begin to wilt. Prior to cooking the curry dish, chop the peanuts and toast in a frying pan with a little sesame and peanut oil until golden brown. Serve curry over steamed jasmine rice and then sprinkle with toasted peanuts.