• food processor
• large pot with lid
• wooden spoon

• 2 shallots, chopped
• 1 clove garlic, minced
• 1 Thai bird or serrano chile, seeded and minced
• 1 t fresh galangal or ginger, peeled and minced
• 1 t lemongrass, minced
• 1 T soy sauce
• 1 t light brown sugar
• ½ t cardamom
• ½ t coriander
• ¼ t turmeric
• 1/8 t cumin
• 1/8 t cinnamon
• 2 T peanut oil
• ½ c water
• medium yellow onion, coarsely chopped
• 2 large potatoes, peeled (optional) and cut into 1-inch cubes
• 1½ c vegetable stock or water
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 c pineapple chunks
• 1 c unsweetened coconut milk

Heat remaining oil over medium heat. Add onion, cover, and sauté about 5 minutes until soft, stirring occasionally. Add potatoes and spice paste and cook another 2-3 minutes. Add stock, cover, and simnmer until potatoes are cooked, about 20-30 minutes.

Stir in remaining ingredients and cook until hot, about 5 minutes. Serve hot, preferably over with jasmine rice.

Adapted from Robin Robertson's The Vegetarian Meat and Potatoes Cookbook, in which it's called Thai Tofu Curry with Potatoes and Pineapple.

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