Masaman Curry by Strength

Patrick (Far Left) from our favorite Portland band Strength was kind enough to write this little recipe just for us. Now if only we could get him to cook it for us.

Below is my beloved recipe for Masaman Curry. Also how I make tofu that goes with it.
Enjoy

FOR CURRY:

2 tbs vegetable oil (olive oil works okay)
4 tbs red curry paste (MAE PLOY is best but THAI AND TRUE MASSAMUN is vegan and good too)
3 tbs creamy peanut butter
1/2 chopped onion
+ mixed vegetables (bell peppers, broccoli, carrots...)
2 cups coconut milk
1/4 cup rice vinegar
1/8 cup dark soy sauce + 1/8 cup light soy sauce (if you don't have both, it's okay)
1/4 cup sugar
4 garlic cloves diced
3 tbs diced fresh ginger
basil (around 10 leaves)
1 jalapeño sliced
serve with rice (3 cups), sweet potatoes (2 cubed), and the cooked tofu.

FOR TOFU:
One container extra firm tofu
1 cup water
1/2 cup soy sauce
2 tbs peanut butter
2 tbs curry paste
2 garlic cloves, diced
1 or 2 tbs diced fresh ginger
1 tbs honey
a bit of sriracha if you want it HOT

Tofu:
The Tofu takes the longest and should be prepared in advance.
Make the marinade and stir it together before adding the tofu.
Place it all in a plastic container in the fridge to marinate for at least 2 hours.
You can do it the day before so it marinates for longer.

Put the marinated tofu in either a long PYREX casserole dish or a pan lined with aluminum foil (tofu and marinade is messy). Stir it, and place in the oven at 350 for about 2 hours (check on it and stir it 3 or 4 times)
It should be brown and crispy but not hard or too crunchy; try not to burn it.

Potatoes and Rice:
Boil the sweet potatoes separately in a pot of boiling water for 10 minutes or until done.
Make a few cups of rice or rice noodles to go along with the curry.

Curry:
Place oil in heated wok.
add paste, garlic, ginger, peanut butter, small amount of coconut milk.
Stir this for 5 minutes on medium heat.
add vinegar, soy sauce, remaining coconut milk, basil, jalapeño, sugar, veggies.
Stir every few minutes.
Cook for around ten minutes on medium heat, allow curry to simmer and cover the wok for ten more minutes.

Serves 5 or 6