Thai Peanut Curry Tofu
This is a tasty dish that is super easy. Mix and match different vegetables and try it over rice noodles or rice.
- 1 package extra firm tofu, drained and patted dry
- 2 cups vegetables (I used green beans, carrots, and 1/2 green and red bell pepper)
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon dried shallots (or one small fresh shallot)
- 1/4 teaspoon dried red pepper flakes
- 1 can coconut milk
- 1/3 cup peanut butter
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (more to taste if you want it spicy)
- 2 tablespoons red or green Thai chili paste
- crushed peanuts for garnishPrep the tofu. You can choose to pre-bake it for about 20-30 minutes at 375 degrees if you want a crispier texture.
Prep the vegetables by cutting them into bite size chunks. I used some green beans, carrots and peppers but this would go well with broccoli, cauliflower, etc.
In a medium saucepan, heat the oil on medium high heat. Add in the ginger, shallots and red pepper flakes and sauce for a few minutes.
Add the coconut milk, peanut butter, tamari sauce, sesame oil, siracha and chili paste and whisk to combine so the peanut butter completely melts into the sauce. Bring the sauce to a simmer and add in the vegetables and tofu. Cook partially covered for about 15 minutes.
Season with salt or extra tamari and sriracha as appropriate. Serve over some rice or rice noodles and add some crushed peanuts on top for a little crunch and some garnish.