INSTANT POT THAI PINEAPPLE TOFU CURRY ENJOY DAN:

         INSTANT POT THAI PINEAPPLE TOFU CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

2-dried Pasilla Negro Chili Pods

1-onion, chopped

1/4-cup raw cashews

2 garlic cloves, smashed

1-thumb-size fresh ginger, grated

3 tablespoons peanut butter

1-(19 Oz) Mae Ploy coconut milk

2 tablespoons red curry paste

1/2-cup water

1-teaspoons EACH light soy sauce, and hoisin sauce

3 teaspoons rice vinegar

1-1/2-teaspoon sriracha

2 teaspoon brown sugar

1/4-teaspoon EACH turmeric powder, and Tandoori masala

1-(16 Oz) package tofu, pressed with a hard object for 20 minutes to drain liquid, then cube

1/2-cup pineapple cubes

1-tablespoon fresh lime juice

Cilantro for garnish

DIRECTIONS:

1.   Press SAUTE button on Instant Pot, add olive oil and when sizzling.

2.   Add Pasilla Negro Chilis and sauté for 1 minute.

3.   Add onion and sauté for 2 minutes.

4.   Then add cashews and sauté for 1 minute.

5.   Then add garlic and ginger and sauté for 1 minute.

6.   In a bowl whisk together peanut butter, and next 3 ingredients:

7.   You may have to heat the mixture little so the peanut butter mixes.

8.   Add mixture to Pot and give a stir with the garlic and ginger.

9.   Add soy sauce and next 6 ingredients, stir to combine.

10  Add cubed tofu to the Pot and mix.

11  Cover the lid cancel SAUTE mode.

12  Pres manual button adjust to high and cook for 2 minutes.

13  Quick release and release pressure.

14  Cancel KEEP WARM and press SAUTE mode again.

15  Add pineapple cubes and let simmer for 2 minutes.

16  Add lime juice.

17  Garnish with cilantro.

18  Serve over rice.

ENJOY DAN:                                                   STAY STRONG ARMY STRONG!!