Thai Coconut Peanut Curry with Tofu (Vegan)

I like cooking based on the weather. Last night the air cooled and the rain came. This rich curry is perfect for a rainy evening. I love how the scent of exotic spices fills the home with the anticipation of delicious food. Join me in the Kitchen for the recipe.

Ingredients

Marinated Tofu

  • 1 Block of Tofu extra firm or firm
  • 2 tablespoon of soy sauce
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon of powdered turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon brown sugar

Thai Peanut Curry

  • 2 garlic cloves finely chopped
  • 1/2 an onion finely chopped
  • 1 thumb-piece of ginger  finely chopped
  • 1 small carrot chopped into small sticks
  • 500 ml vegetable stock
  • 1/3 cup of peanut butter
  • 1 teaspoon of brown sugar
  • 1 tablespoon soy sauce
  • 1 -2 teaspoons Curry powder
  • 400 ml coconut milk (1 can)
  • Chopped vegetables of your choice – I used Broccoli, thinly sliced Red Pepper (1/2), 1 bag of Bean Sprouts
  • Chopped Cilantro
  • Thai basil (optional) I have it in my garden so I used it
  • 2 red chillies (optional) I don’t like spicy food but if you do, go crazy!

Instructions

  • Marinate the Tofu about 30 minutes before you start cooking. I like to wrap the tofu in thick paper towel for a few minutes to absorb the water.
  • Cut the tofu block into cubes and prepare the marinade. Use a bowl large enough to hold the Tofu and add the soy sauce, cinnamon, turmeric, cumin and sugar and whisk to combine.
  • Add the tofu and let marinade for about 15 minutes before flipping it over so that both sides gets coated. Let sit another 15 minutes.
  • You’ll need a large deep pan + a medium sized soup pot ready.
  • Heat some oil in the large deep pan and add the garlic, onion, ginger and carrots. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer to a bowl.
  • In the Pot, add the vegetable stock, peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce.
  • Using the pan again add some more oil if needed, heat the oil and add the tofu and pan-fry for a few minutes on each side.
  • Now add the chopped vegetables (red pepper, broccoli and sprouts) and stir fry for a few more minutes.
  • Pour the peanut sauce into the pan with the veggies, add the carrots, onions, garlic and ginger you cooked at the beginning. Add the tofu followed by the coconut milk.
  • Stir in the Curry Powder ( 1- 2 teaspoons or more if you prefer). Top with chopped cilantro and cover.
  • Lower the heat to Low and let simmer for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.
  • Serve with steamed rice and garnish with cilantro, thai basil and some fresh sprouts

My husband got home from golf just as I was finishing up and walked through the door and said “holy! it smells good in here”. I’m sure you’ll love this one too.

Love,

Jennifer

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