Peanut Red Curry Tofu

Name: Peanut Red Curry Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 112.5g (0.25 block) firm tofu super; 1/2 tsp cornstarch; 1/8 tsp dry thyme; 0.06 tsp kosher salt; 0.06 tsp black pepper; 1/4 Tbsp avocado oil divided; 0.25 onion small, diced; 0.25 red bell pepper diced; 0.75 cloves garlic minced; 0.25 thumb ginger size, minced; ½ Tbsp Thai red curry paste I use the brand; ½ Tbsp natural peanut butter; ¼ Tbsp soy sauce or gluten-free soy sauce; ¼ Tbsp maple syrup or brown sugar; ¼ tsp chili garlic sauce I use the brand; 120ml vegetable broth or water; 15g spinach; 0.25 lime zest and juice of

7 steps

Prep:10minCook:30min

HOW TO SERVE This curry works really well with rice or noodles Easy to customize. If you do not have lime, you can also add a small amount of rice wince vinegar. Allow the curry to fully cool and place in an airtight container in the fridge for up to 4-5 days. This curry can also be frozen, just place your airtight container in the freezer for up to 1 month. You can reheat the leftovers on the stovetop or in the microwave until warmed through. Can you make this curry without tofu? Yes! Chickpeas are a great substitute. You can skip the tofu prep in the recipe and just add them in when adding the broth. If you are avoiding soy due to an allergy, make sure to also substitute other soy based ingredients like soy sauce and replace with condiments like coconut aminos or gluten-free tamari.

Updated at: Sun, 21 Jan 2024 19:16:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories240.7 kcal (12%)

Total Fat12.7 g (18%)

Carbs17.5 g (7%)

Sugars6.8 g (8%)

Protein16.8 g (34%)

Sodium1032.5 mg (52%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

112.5gfirm tofu

super

½ tspcornstarch

⅛ tspdry thyme

0.06 tspkosher salt

0.06 tspblack pepper

Red peanut curry

0.25 Tbspavocado oil

divided

0.25onion

small, diced

0.25red bell pepper

diced

0.75 clovesgarlic

minced

0.25 thumbginger

size, minced

0.5 TbspThai red curry paste

I use the brand

0.5 Tbspnatural peanut butter

0.25 Tbspsoy sauce

or gluten-free soy sauce

0.25 Tbspmaple syrup

or brown sugar

¼ tspchili garlic sauce

I use the brand

120mlvegetable broth

or water

15gspinach

0.25lime

zest and juice of

Instructions

Step 1

To an airtight container add in your cubed tofu, cornstarch, thyme, salt and pepper, seal with a lid and give a good shake to coat. Heat a large skillet or pan over medium-high heat, then add in the oil. After it has heated, add the coated tofu and cook for 7-8 minutes until the tofu has become golden on all sides, only stirring every couple of minutes to allow the tofu to sear and avoid crumbling. Once cooked, set aside.

Step 2

To the same pan, add your remaining oil. Toss in your onions and peppers along with a pinch of salt and sauté until softened.

Step 3

Stir in your garlic and ginger and sauté for a minute until fragrant.

Step 4

To the pan, add in your red curry paste and allow to sauté for 2-3 minutes until fragrant.

Step 5

Add your peanut butter, soy sauce, maple syrup, chili garlic sauce and vegetable broth, giving everything a stir to combine. Bring to a simmer and cook for 10 minutes.

Step 6

Stir in your spinach and allow to heat through and wilt. Once wilted, stir in your tofu and lime zest and give everything a good mix to combine.

Step 7

Finish off your meal by squeezing fresh lime juice overtop and serve with rice.