Peanut Butter Tofu Curry
- Simple
- 0:20 m
- 20 ingredients
Easy, creamy, crunchy, tasty. This is a curry anyone can cook, no matter what their cooking abilities are.Best served with loved ones and a couple of beers!
Serves: 4
Ingredients
For the curry
- 1 tbsp coconut oil
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 2 tbsp soy sauce
- 3 tbsp plant-based red Thai paste
- 1 tbsp sugar
- 3 tbsp peanut butter
- 1 x 280g block of firm tofu
- 4 spring onions
- 1 x 400g can of coconut milk
- water (to loosen)
- 2 carrots
- 1 red bell pepper
- 100g sugar snap peas
- 1 lime
To serve
- 4 tbsp peanuts
- 4 tbsp crispy onions
- 15g coriander leaves
- 2 x 250g bag(s) of microwavable basmati rice
- chilli flakes
Before you start
Preheat oven to 200°C | Baking tray | Wok or large deep frying pan | Microwave
Step 1
Prepare the tofu
- Cut the tofu into 1cm cubes
- Spread the tofu cubes out on the baking tray, put the tray in the oven and roast for 15 minutes
Ingredients
- 1 x 280g block of firm tofu
Step 2
Prepare the vegetables
- Trim and finely slice the spring onions at an angle
- Peel and cut the carrots into batons
- Halve, deseed and slice the pepper
Ingredients
- 4 spring onions
- 2 carrots
- 1 red bell pepper
Step 3
Make the curry
- Halve the lime
- Warm the coconut oil in the wok over a 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 leave to reduce for 3-4 minutes
- Add a little water to loosen if needs be
- 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 the lime into the wok, stir to cover and simmer for 2 minutes
Ingredients
- 1 tbsp coconut oil
- 1 tbsp garlic purée
- 1 tbsp ginger purée
- 2 tbsp soy sauce
- 3 tbsp plant-based red Thai paste
- 1 tbsp sugar
- 3 tbsp peanut butter
- 1 x 400g can of coconut milk
- water (to loosen)
- 100g sugar snap peas
- 1 lime
Step 4
Prepare the rice
- Cook the rice according to packet instructions
Ingredients
- 2 x 250g bag(s) of microwavable basmati rice
Step 5
Finish the curry and serve
- Roughly chop the peanuts
- Spoon the rice into the 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
Ingredients
- 4 tbsp peanuts
- 4 tbsp crispy onions
- 15g coriander leaves
- chilli flakes