Absolutely delish, I love a curry packed with veggies . 1 (12- to 14-ounce) block of tofu (firm or extra firm) 1/4 cup peanut butter (creamy or natural peanut butter is best -- no chunks) 1/2 teaspoon ground ginger 2 tablespoons lime juice (or orange juice) I am also in the cult of the Instant Pot, so am always in the market for well tested and loved pressure cooker recipes. Without oil the tofu will brown up each side withing a few minutes. Serve the curry over rice. Tofu: Make sure to press it before cutting into cubes to make sure it gets brown and crispy, Coconut Milk: Try and get full fat for a creamier sauce, Peanut Butter: Crunchy or smooth will both work, Red Curry Paste: You can adjust how much you use to control the spice levels, Lime: This adds some much needed freshness and zing, Veggies: I went for red pepper and Tenderstem broccoli but you could use whatever you like. Discard excess corn flour. • Turn the heat up a little then toss in the garlic, ginger and spices and cook for a minute. • Pour in the chopped tomatoes, mustard and peanut butter and stir until there is no separation in the peanut butter and tomato. Toss in cornflour and then fry until crispy on all sides. Recipe creator and photographer here at TheCookReport.com. Stir well and cook for only about 2 minutes. Add the rice to a bowl and spoon the curry over … I absolutely loved this recipe!! Add tofu and cook for about 4 minutes per side, until tofu is crispy. Heat up one tablespoon of sesame oil over a medium … Tip the mixture into a medium saucepan over medium heat and fry … Bring the sauce back to a simmer and the peanut butter will melt, and the tomatoes will liquify. 500g firm tofu, cut into 1.5cm cubes 3.5 tbls olive oil 3/4 tsp sea salt 1/2 tsp mustard seeds 200g | 1 large onion, roughly chopped 3 cloves garlic, finely chopped 40g | large thumb size piece ginger root, grated 1 tsp ground turmeric 1 tsp ground cumin If you know anything about me, then you know I LOVE LOVE LOVE curry. Heat the avocado oil in a frying pan. Stir in soy sauce, ketchup, Add the coconut milk and bring to a simmer. Tofu itself is very bland, it does not have any taste. Loading ... TOFU CURRY RECIPE VEGAN ENGLISH SRI LANKAN STYLE - Duration: 6:03. Coat each piece of tofu in the cornflour. https://www.avantgardevegan.com/recipes/peanut-crusted-tofu-noodles Once you’ve fried up the tofu nice and crispy (a non-essential but delicious step), then you chuck everything else in the pot and simmer for a few minutes until the veggies are cooked through. She has been honing her skills in the kitchen for over 10 years and enjoys sharing her recipe creations with her readers. Cook for a minute. Add enough oil to a coat a frying pan. Hey Amy, this recipe was delicious but the ginger and the cornflour aren’t actually in the method, just the ingredients and your narrative explanation, which doesn’t show up when you print the recipe. Cook for a minute. Add the vegetables: Add the pepper and broccoli and bring to a simmer until the vegetables are slightly softened the add the tofu back to the curry. I will always clean the bowl of all things peanut butter and coconut milk! Hello! Add the curry paste and peanut butter, and cook stirring constantly, for a couple minutes. In a sauce pan heat the oil. Add the curry powder, chilli and turmeric and fry for a minute until fragrant. I can’t wait to try it. I thought you’d want a heads up. Add broccoli, cauliflower and boiling water. Set aside on a paper towel lined plate. Once tofu is done baking, stir it into the sauce. Cook for a couple of minutes. Add eggplant, carrots, yellow onion and garlic. It’s so incredibly easy to throw this curry together on a weeknight and you can keep all of the basics of the sauce on hand so that you can make it any time. This … But one can never have too much curry and that is why I am back today with another curry recipe featuring one of my favorite foods of all time: tofu Add curry powder and cook for a minute. Everything should be yellow. Add the marinade to the tofu and leave it … Saute 2 minutes. Add the pepper and broccoli to the sauce and cook for a couple of minutes until slightly softened then add the tofu back to the curry. This curry is healthy thanks to all the veggies, the protein packed tofu and spices. Bring to a boil then reduce heat and simmer. It’s like satay sauce transformed into a hearty complete meal. love the idea of this curry. If you’re looking for a really comforting, delicious curry dish, then this vegan peanut butter curry with veggies and tofu might be it! Serve it with basmati rice and fresh cilantro. Toast over medium-low heat for 3-4 minutes until … If you prefer you could serve it with another grain of your choice or even on its own as more of a soup-like deal. Serve with rice. … • Add in the tofu pieces and stir browning the tofu for 2-3 minutes. https://www.asdagoodliving.co.uk/food/recipes/vegan-panang-peanut-curry You can add any veggies you’ve got lying around or you can try a different protein. Raise the heat to high and … It’s an easy vegan recipe which uses plenty of vegetables and nice crispy tofu. This site uses Akismet to reduce spam. I’m Amy Fulwood. Home » Recipes » Peanut Curry with Tofu & Broccoli, Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Cheers! Add big tofu cubes. Heat until combined. Vegan Thai Peanut Curry- made in just one pot, this flavorful peanut curry is a super comforting vegan and gluten-free meal that everyone will love! Heat until the peanut butter and curry paste have melted into the sauce. Add the garlic and onion and let it begin to turn the onion translucent. This tofu curry is similar to a satay curry as it uses peanut butter and coconut cream as the main ingredients and also uses fresh spices and Madras curry powder for flavour. Tofu Peanut Curry Recipe Let's Veg About It. Cook garlic, onions, red pepper, broccoli and carrots for 5 minutes. While you’re searing the tofu, whisk together the peanut butter and coconut milk in a saucepan over medium heat. Which makes it a good candidate for marinade. Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal. This vegan peanut butter curry with veggies and tofu is such a comfort food! When the onion is done, add the turmeric, jalapeno pepper, and curry powder. Thanks . Amy is the recipe creator and writer of The Cook Report. ). I like mine served with boiled rice and a spritz of extra lime and OMG it’s unbelievable how much flavour you get from these simple ingredients. Make the curry sauce: Put the coconut milk in the pot and add the peanut butter, curry paste, lime, ginger, soy sauce and sugar. Add tofu to the pan in a single layer. There are so many marinade options for tofu. Press the tofu by placing under something heavy (I used a heavy skillet or some tins of food) for at … Dump the sauce into the tofu … Serve with rice and the other half of the lime sliced into wedges. herbivorecucina.blogspot.com Shannon Hurlburt. This looks fabulous! I’ve gotta say this curry is one of the easiest I’ve made. When the oil is hot add the tofu cubes. I like to prepare this ahead of time. Add the curry paste (you may want more or less, to taste), soy sauce, lime juice, and sugar and whisk to combine. 3. You can customise this recipe however you like. Drizzle tamari over tofu. I’ve said it before and I’ll say it again…curries are just the perfect weeknight dinner ✨. Tofu with Peanut Sauce is a simple homemade rendition of a vegan Thai takeout favorite- the sweet and spicy Thai peanut sauce is highly addictive! In a sauce pan heat the oil. In a small skillet, add cumin and coriander seeds. Thanks for all your hard work and recipe creation! Bring a separate non-stick pan to about low or low/med temperature. In a large wok, add coconut milk, hot sauce and peanut butter. Add in the veggies as you see fit and cook until tender. I marinate tofu … It … Add the garlic, ginger, curry powder, cumin and cayenne pepper. Glad you enjoyed it anyway , Delicious!! I had … Add the coconut milk and bring to a … Slowly add chopped vegetables and tofu. Add some brown sugar, soy sauce, coconut milk, and sesame oil, and bring to a simmer. Cook the 3 cups of rice in 6 cups of water. Cook the tofu for about 5 minutes without touching it or until gold and crispy. Be sure to stir the tofu often and gently. For more information please visit our Privacy Policy. Gently toss in corn flour until coated well. However you have it, I promise it’ll be delicious and will be a dream for leftovers too. I mostly collect easy, one pot recipes if I can. I love cooking, but love shortcuts even more. I haven’t had dinner yet and this looks so good that I wish I was having it!! • Cook for 2-3 minutes. Hello! Finish your Thai tofu curry by adding some chopped Thai basil or green onions and gently mixing them in. Hi Alex, thanks so much for letting me know, I have updated the recipe. I’m Amy Fulwood. 20 %. Add some chunks of red bell pepper, and the drained tofu … 60.3 g Peanut Tofu Curry. It was rich and hearty, and pleased even the meat eaters at my dinner table! Fry the spring onions, ginger and garlic for a couple of minutes until softened. Vegan peanut curry is made with a mixture of Thai curry paste and coconut milk for a creamy sauce which is perfect with crispy tofu. This peanut butter curry is such an easy dinner! Perhaps, that’s why you’ll find so many vegan curry recipes on my blog. * Percent Daily Values are based on a 2000 calorie diet. MORE ABOUT ME >>. Courgette Recipes & How to Cook Courgettes, Halloumi Curry with Cashew Nut Sauce and Broccoli, 30 Minute Moroccan Chickpea Polenta Bowls. Pour the coconut milk into the pot and add the peanut butter, curry paste, ginger, soy sauce, sugar and juice of half the lime. Once boiling, cover, reduce heat and simmer until vegetables become tender. Let it boil on a medium heat, until the veggies are soft. Peanut butter curry makes an excellent healthy mid-week meal choice. Prep the tofu: Press the tofu for at least 10 minutes then cut into cubes. This recipe uses peanut butter, sriracha sauce, soy sauce, sesame oil, ginger and garlic. Like the look of this recipe? When the onion is done, add the turmeric, jalapeno pepper, and curry powder. Put the shallot, garlic cloves, red chilli pepper, curry powder and 1 tablespoon of oil (or water) in a food processor and blitz until smooth. Mix in ginger, coconut milk, curry paste, soy sauce or tamari, peanut butter, agave & rice vinegar. In a small bowl mix soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika and sugar. Nutrition information is an estimate and will vary depending on the ingredients used. Give me all the curries and I am one happy gal. Total Carbohydrate Add shallots and chopped garlic. Stir in the broth, tomatoes, tomato paste and peanut butter. It contains lots of healthy fresh vegetables and is high in plant-based protein. Delicious with some Papadums, flatbread or simply served on a bed of fragrant fluffy … Ginger Peanut Tofu Curry. Stir in ginger. Taken from a vegan cook named Vic Robinson on his blog: The Life (http://haymarket8.blogspot.com/) I needed a high protein curry and was tired of chicken... so here's one with tofu! Bring to a boil. It made for a bit of a struggle when cooking. Mix soy sauce, coconut milk tofu in the chopped tomatoes, paste... Tofu, whisk together the peanut butter and stir browning the tofu for about 5 minutes without it. 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