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!
Serves
Ingredients
For the curry
<item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp ginger purée<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>3 tbsp plant-based red Thai paste<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>3 tbsp peanut butter<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>100g sugar snap peas<item-todo-done><item-todo-done>1 lime<item-todo-done>
To serve
<item-todo-done>4 tbsp peanuts<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done><item-todo-done>15g coriander leaves<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done> chilli flakes<item-todo-done>
Before you start
Preheat oven to 200°C | Baking tray | Wok or large deep frying pan | Microwave
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