Source: "The Vegetarian Meat & Potatoes Cookbook" by Robin Robertson
2 shallots, chopped
1 clove garlic, minced
1 hot chili (Thai bird, or serrano, or jalapeno)
1 tsp peeled and minced fresh ginger (or galangal)
1 tsp minced Lemongrass (use soft core) or Dill Weed
1 TBL soy sauce or Bragg Liquid Aminos
1 tsp brown sugar
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1 medium yellow onion, coarsely chopped
2 large potatoes, peeled and cut into bite size cubes
1 1/2 cups vegetable stock
1 pound extra firm tofu, cut into 1-inch chunks
1 cup pineapple chunks
1 cup coconut milk.
In a food processor (or blender), combine the shallots, garlic, chili, ginger, lemongrass, soy sauce, and brown sugar - process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 TBL of peanut oil - process to form a paste. Set aside.
Heat 1 TBL of peanut oil in a large pot over medium heat. Add the onion, cover, and cook (stirring a few times) until the onion is softened - about 5 minutes. Add the potatoes and spice paste (made earlier) then cook for another 3 minutes. Stir in the vegetable stock, cover, and simmer until the vegetables are soft - about 25 minutes.
Stir in the tofu chunks, pineapple, and coconut milk - simmer for 5 minutes longer. Serve immediately.
Serve with (or on) jasmine rice.