Tofu Panang

1 med. Onion, raw
6 med. Yukon Gold Potatoes, cubed
3 med. Carrots, raw, chopped
.5 c. Portabella Mushrooms, sliced
2 c. Tofu, firm
1.5 cup Peas, frozen
1 can Water chestnuts, sliced (.5 cup)
1 can Bamboo shoots, raw, sliced (.5 cup)
1 cube Knorr Vegetable Bouillon
2 c. Water
1 2/3 c. Light Coconut milk, Taste of Thai
4 Tbsp Lemon juice
2 Tbsp Bragg's Liquid Aminos (or soy sauce)
2 Tbsp Brown Sugar, packed
2 Tbsp Thai Chili Sauce
2 Tbsp Spicy Brown Mustard
1 Tbsp Sesame Oil
2 Tbsp Jif Creamy Peanut Butter, reduced fat
2 Tbsp Turmeric, ground
2 Tbsp Garlic powder
1 Tbsp Cumin seed, ground
1 Tbsp Coriander seed, ground
1 Tbsp Olive Oil

Mince half of the onion, rough chop the other half. Parboil potatoes and carrots, drain.
In a 4-quart cast-iron dutch oven, saute the minced half of onion in sesame oil over medium heat. Reduce heat to medium low. Add olive oil, tofu and mushrooms and let simmer, uncovered, for 12 minutes, stirring frequently.

Reduce heat to low. Add potatoes, carrots, rough-chopped half of onion, bamboo shoots, water chestnuts,

In separate pan, heat water and add boullion cube. To this, add the peanut butter, coconut milk, bragg's (or soy sauce), spices, chili sauce, brown sugar and lemon juice.

Add the liquid mix to the vegetable pot and stir. Let simmer for 15 minutes, covered. Add frozen peas, stir. Leaving pan on the burner, turn off heat, cover, and let sit for another 10-15 minutes before serving.

Number of Servings: 16

Recipe submitted by SparkPeople user SANOURRA.