This is one of Riley's favorites. I asked the chef for this recipe at one of our favorite little restaurants in Provo when Ri and I were going to school. I've also made it with chicken...we just prefer the tofu with it...but either one is soooo good!
2 T peanut butter
1 1/2 -2 cups coconut milk
1 t lemon juice
1 T curry powder
4 T sugar
Dash of chili sauce
Mix sauce in bowl until well combined. Set aside.
Cook 2-3 potatoes in chicken (or veggie) broth until almost done. Stir fry tofu or chicken until browned and cooked through.
Combine all and simmer 5-10 minutes until sauce is hot and has thickened.
Serve over rice (optional).