Vegan Peanut Butter Tofu Curry Bosh TV

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