Thai Chile-Curry Dip

Transfer 2 tablespoons liquid from bean can to a large bowl. Drain and rinse the beans and add to the bowl. Add olive oil, curry paste, garlic powder, 1/8 teaspoon salt and 1/4 teaspoon pepper; mash until smooth. Transfer to a 9-inch pie pan and spread into an even layer.

Combine cream cheese, tofu, lemon juice and the remaining 1/8 teaspoon each salt and pepper in a small bowl; mix until well combined and smooth. Spread on top of the bean layer.

Sprinkle snow peas and carrots in an even layer over the creamy layer. Sprinkle with cilantro.

Sprinkle peanuts evenly over the top. Drizzle with peanut oil. Sprinkle with lime zest and chile slices.