I will admit that one of my biggest guilty pleasures is the Coconut Curry Vegetables at P.F. Changs. Our family has followed the Dave Ramsey envelope system for quite a long while now and so this is something we definitely budget for. Unfortunately it takes quite a bit of cash out of our "eating out envelope" so when I discovered a way to make a copy-cat version -- I couldn't wait to try it!

Imagine perfectly crispy silken tofu added into stir fried veggies... glazed over with a sweet coconut curry sauce. Throw on a heaping handful of peanuts and your eye balls are rolling to the back of your head ;) (Yes it's that good!).

Here's my copy cat recipe to share with you. I adapted it for my family of 4 and it gave us plenty of leftovers. If you decide to make this dish - please share what you thought of it!

PF CHANGS COCONUT CURRY VEGETABLES - COPY CAT RECIPE

Ingredients: 

2T Olive Oil

12oz Package Silken Tofu

1 Small Onion

1 Small Red Bell Pepper

1 cup Sliced Mushrooms

6 cup Frozen Vegetables (broccoli, carrot & cauliflower)

4tsp Cornstarch

1 cup Peanuts

Coconut-Curry Sauce:

* I doubled this sauce recipe since I made a huge portion of rice and veggies to feed my family of 4. I made 6-8 servings of brown rice which gave us about 2-3 cups left over.

1 cup Coconut Milk

4T Soy Sauce (Tamari)

1tsp Curry Powder

2T Packed Brown Sugar

4tsp Rice Vinegar

Directions:

1. Cube tofu, mix in cornstarch and fry in olive oil until they are brown & crispy
2. Heat frozen vegetables in olive oil or splash of vegetable broth. Once they are warm, add mushrooms, red pepper and onion
3. Add tofu to the vegetables
4. Add the sauce to the pan with veggies. Bring to a simmer, tossing to combine
5. Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy (about 10 seconds).
6. Add the peanuts
7. Serve with rice or noodles