1 block 15 oz extra firm ORGANIC tofu pressed and drained and then cut into 4 slabs and frozen overnight.
5 carrots peeled and diced
2 cans full fat coconut milk
1 medium spanish onion sliced
2 cloves garlic minced
1 teaspoon freshly grated ginger
3 bay leaves
1/4 cup creamy peanut butter
1/4 teaspoon cayenne pepper
salt to taste
cooked rice or noodles for serving
Mix all of the sauce ingredients together and place in a large saucepan to accommodate the cutlets to lie flat.
Place frozen cutlets (no need to thaw) into the sauce in the pan making sure the cutlets lie flat and are covered in the sauce. Cook at medium heat till sauce comes to a boil about 15 minutes. Cover and reduce heat to medium or low and simmer about 2 hours spooning sauce over cutlets when you Stir the sauce occasionally. Do not turn the cutlets. Then uncover the pan cook 1 more hour till sauce has reduced to thick gravy like consistency and edges of onions and carrots are golden brown . Remove bay leaves and serve over rice or noodles.