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Peanut Butter Tofu Curry

Peanut Butter Tofu Curry
Peanut Butter Tofu Curry

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!

Ingredients
Method

Before you start

Oven preheated to 200*C | Baking tray | Wok or large deep frying pan | Microwave

Ingredients

  • 1 280g block smoked extra firm tofu
  • 1 tbsp coconut oil
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 4 spring onions
  • 2 tbsp soy sauce
  • 3 tbsp vegan red thai paste
  • 1 tbsp sugar
  • 1 400g tin 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 250g pouches microwavable basmati rice
  • Chilli flakes to taste

Method

  1. 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

    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

    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

    Prepare the rice | Cook the rice according to packet instructions

    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