By Liza Breytenbach
Instant Pot Peanut Tofu Curry with Rice
16 steps
Prep:26minCook:4min
An easy to make Thai Curry with tofu; this Peanut based sauce is super yummy and easy to make. Plus the recipe makes the curry and rice together in UNDER 30 minutes!
Updated at: Thu, 17 Aug 2023 10:34:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories519.1 kcal (26%)
Total Fat28.7 g (41%)
Carbs48.5 g (19%)
Sugars5 g (6%)
Protein18.7 g (37%)
Sodium1276.5 mg (64%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Curry
1 blockFirm Tofu
0.25Onion
medium, diced
0.5Pepper
medium, diced
2 clovesgarlic
minced
2 Tbsppeanut butter
2 TbspRed Curry Paste
1 cupcoconut milk
6Cashew nuts
1 tspchilli oil
2 tspvegetable oil
1 tspSriracha Garlic Sauce
1 tspSoy Sauce
tamari for Vegan
1 tspsalt
¼ tspsugar
lime juice
to taste
Spring Onion
cilantro
to top
For the Rice
Instructions
Step 1
Press the tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then, make even sized cubes and keep ready.
Step 2
In a bowl mix together peanut butter with 1/4 cup water. Add in soy sauce, sriracha sauce, salt and sugar. Mix well.
Step 3
In the base of the instant pot add the vegetable oil and chili oil. Set the mode to sauté and medium. Once hot, add minced garlic and sauté till fragrant. Add in onion, peppers and cashews. Mix and sauté for a couple of minutes.
Step 4
Add Thai curry paste and sauté for a minute. Add the peanut butter mixture, and coconut milk. Add more water if desired. Mix well, add the tofu cubes and let it bubble.
Step 5
Meanwhile, wash the rice till the water runs clean. Add to a steel bowl and pour in water. Add salt and oil and mix.
Step 6
Place a trivet in the Instant Pot and place the rice bowl on it. Close the lid. Press cancel and then press Pressure Cook and High pressure. Set vent to sealing and time to 4 minutes.
Step 7
Once the time is up, do a quick release. Remove the rice bowl and fluff using a fork.
Step 8
Add in lime juice to the curry and mix well. Top with spring onions and cilantro and serve with the rice.
Step 9
Press the tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then, make even sized cubes and keep ready.
Step 10
In a bowl mix together peanut butter with 1/4 cup water. Add in soy sauce, sriracha sauce, salt and sugar. Mix well.
Step 11
In the base of the instant pot add the vegetable oil and chili oil. Set the mode to sauté and medium. Once hot, add minced garlic and sauté till fragrant. Add in onion, peppers and cashews. Mix and sauté for a couple of minutes.
Step 12
Add Thai curry paste and sauté for a minute. Add the peanut butter mixture, and coconut milk. Add more water if desired. Mix well, add the tofu cubes and let it bubble.
Step 13
Meanwhile, wash the rice till the water runs clean. Add to a steel bowl and pour in water. Add salt and oil and mix.
Step 14
Place a trivet in the Instant Pot and place the rice bowl on it. Close the lid. Press cancel and then press Pressure Cook and High pressure. Set vent to sealing and time to 4 minutes.
Step 15
Once the time is up, do a quick release. Remove the rice bowl and fluff using a fork.
Step 16
Add in lime juice to the curry and mix well. Top with spring onions and cilantro and serve with the rice.
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