Tofu Curry with Potatoes and Pineapple

1 minced garlic clove

1 seeded, minced serrano chili

1 teaspoon ground ginger

1 teaspoon lemongrass

1 tablespoon soy sauce

1 teaspoon light brown sugar

teaspoon ground cardamom

teaspoon ground coriander

teaspoon turmeric

teaspoon ground cumin

teaspoon ground cinnamon

2 tablespoons peanut oil

2 cups vegetable stock

2 large peeled potatoes cut into 1 inch pieces

8 ounce can pineapple chunks, drained

1 cup unsweetened coconut milk

15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. Once fluid is drained, cut into 1/2 to 1 inch chunks.

Combine onions, garlic, hot pepper, lemongrass, soy sauce and brown sugar in a food processor and process until smooth. Add ginger, cardamom, turmeric, cinnamon, cumin and tablespoon of oil and process until smooth. Blend in cup vegetable stock and place in bowl with tofu. Set aside.

1 tablespoon of peanut oil in a large pot over medium heat. Add onion and cook while stirring periodically until onions are soft. Add potatoes and a few tablespoons of tofu marinade. Cook for 2 minutes before adding stock and simmer until vegetables are soft. Add tofu, coconut milk and pineapple. Stir and cook another

5 minutes. Serve hot with rice.