Peanut Butter Tofu Curry
Ingredients
- 1 block (280g) smoked extra firm tofu
- 1 tbsp coconut oil
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 4 spring onions
- 2 tbsp soy sauce
- 3 tbsp vegan red Thai paste
- 1 tbsp sugar
- 1 tin (400g) coconut milk
- Water (to loosen)
- 3 tbsp peanut butter
- 2 carrots
- 1 red pepper
- 100g sugar snap peas
- 1 lime
To serve
- 15g coriander leaves
- 4 tbsp peanuts
- 4 tbsp crispy onions
- 2 pouches (500g) microwaveable basmati rice
- Chilli flakes to taste
Preparation
Cut the tofu into 1cm cubes.
Spread the tofu cubes on a baking tray and roast in the oven for 15 minutes.
Trim and finely slice the spring onions at an angle.
Peel and cut the carrots into batons.
Halve, deseed and slice the pepper.
Halve the lime.
Warm the coconut oil in a wok over medium-high heat.
Add the ginger, garlic and spring onion to the pan and stir for 30 seconds.
Add the soy sauce, red Thai paste and sugar and stir for 1 minute.
Turn up the heat to high, add the coconut milk to the pan and reduce for 3-4 minutes.
Add a little water to loosen if necessary.
Add the peanut butter to the wok and stir it into the sauce.
Add the carrots, red pepper and sugar snap peas to the wok, squeeze in the lime juice, stir to cover and simmer for 2 minutes.
Cook the rice according to packet instructions.
Roughly chop the peanuts.
Spoon the rice into serving bowls.
Add the tofu to the wok and fold into the curry.
Spoon the curry into the bowls.
Garnish with coriander leaves, peanuts, crispy onions, reserved spring onions, chilli flakes and serve immediately.
Notes
Best served with loved ones and a couple of beers.
