Thai-Inspired Tofu Curry

Ingredients

• , 350 g pkg ,extra-firm tofu
• , 400 mL can ,full fat coconut milk
• , ⅓ cup (75 mL) ,peanut butter
• , 2 tbsp (30 mL) ,fish sauce
• , 1 tsp (5 mL) ,granulated sugar
• , 1 tbsp (15 mL) ,peanut or vegetable oil
• , 3 tbsp (45 mL) ,green or red curry paste
• , 1 ,medium sweet potato, peeled and cut into bite-sized pieces
• , 1 ,Asian eggplant, cut into 1-inch (2.5-cm) bite-sized pieces
• , 1 cup (250 mL) ,sugar snap peas, trimmed
• , 1 ,red pepper, thinly sliced
• , 1 ,small hot red Thai chili pepper, thinly sliced (optional)
• , ⅓ cup (75 mL) ,coarsely chopped cilantro
• , 1 tbsp (15 mL) ,lime juice
• , ,Coarsely chopped peanuts