Lemongrass Curry Tofu - alive magazine

Ingredients

• 1 Tbsp (15 mL) Asian fish sauce
• 3 garlic cloves, minced
• 1 Tbsp (15 mL) mild curry powder
• 1 lb (450 g) firm tofu, cut into 1/2 in (1 cm) cubes
• 2 Tbsp (30 mL) raw cane sugar
• 3 Tbsp (45 mL) water, divided
• 2 Tbsp (30 mL) coconut oil, divided
• 2 fresh lemongrass stalks, trimmed and tender inner white part minced
• 1 large shallot, thinly sliced
• 1 to 2 bird’s eye chilies, minced
• 2 Tbsp (30 mL) cilantro leaves (as garnish)
• 1 green onion, trimmed and thinly sliced (as garnish)
• 2 Tbsp (30 mL) peanuts, chopped (as garnish)