Easy Tofu Pantry Curry
Ingredients
- 1-14oz block extra-firm tofu
- 1 small sweet potato (baked)
- low-sodium tamari or soy sauce
- 1/2 cup unsweetened plant milk (soy, almond, or coconut)
- 2 tbsp Thai red curry paste
- 1 cup vegetable broth
- 2 tbsp peanut butter
- 1 tbsp tamari
- 1 small lime
- chopped peanuts (for serving)
- fresh cilantro (for serving)
Preparation
Bake one small sweet potato in advance until soft and mashable.
Press a 14oz block of extra-firm tofu with a heavy object and paper towels to remove excess liquid, then cut into approximately 3/4 inch cubes.
Toss the tofu cubes with some low-sodium tamari or soy sauce to lightly marinate, and bake on a lined sheet at 375F until slightly crispy, about 15 minutes.
Meanwhile, in a medium saucepan, add 1/2 cup unsweetened plant milk, 2 tbsp Thai red curry paste, 1 cup vegetable broth, and 2 tbsp peanut butter; whisk well to incorporate all ingredients while heating.
Bring the mixture to a boil, then reduce heat to a simmer.
Add 1 tbsp tamari and 1/2 cup mashed baked sweet potato; whisk to incorporate the sweet potato while simmering.
Once the sweet potato is mostly incorporated, simmer covered for about 5 minutes, then transfer to a blender and blend on high until smooth.
Return the mixture to the stove, add the juice of 1 small lime and the baked tofu, and heat on low until warmed through.
Adjust salt and fresh lime juice to taste, then serve with chopped peanuts and fresh cilantro.
