P.F. CHANG'S® COCONUT-CURRY VEGETABLES

Some tips from my daughter who has had this recipe at P.F. Chang's and tried this version.
She cut the brown sugar down to 1 tablespoon added the tofu (about 8 ounces drained and fried) and tossed a handful of peanuts on top. She added that this recipes was very close to the restaurant version.

P.F. Chang's® Coconut-Curry Vegetables
Courtesy of: Chef Moises Ortiz, P.F. Chang's China Bistro

For the Tofu
2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
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1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas
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Coconut-Curry Sauce:
1/2 cup canned coconut milk*
2 Tbl. soy sauce
1/2 tsp. curry powder
1 - 2 Tbl. packed brown sugar *see note above recipe
2 tsp. unseasoned rice vinegar or cider vinegar
1/2 cup peanuts
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2 Tbl. canola oil for stir-frying
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2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water mixed together in small bowl.
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* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.
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1. Drain the tofu, cube and fry in 1 tablespoon oil until brown. Set aside.

2. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.

3. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.

4. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.

5. Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.

6. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).

7. Add the peanuts.

8. Serve with rice, noodles, or a warm loaf of bread.

Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.