Panang Curry

2 Tbsp olive oil
2 tsp cayenne
1 Tbsp coriander
1 tsp salt
3 cloves garlic, diced
3 Tbsp cashews (or peanuts)
1 lb firm tofu
1 can coconut milk
1/4 cup soy sauce
1 tsp raw sugar
1 onion, diced
1 bell pepper, diced
1/2 cups rice

Drain and cut tofu into bite size pieces and bake it at 425 until golden (20-25 minutes).

Sauté cayenne, coriander, and salt in oil over medium heat until fragrant. Add in garlic and cashews. Add coconut milk, soy sauce, and sugar, and mix. Add diced onion and pepper.

Cook rice.

When tofu is golden and crispy, add to curry. When rice is done, curry will be ready to serve.