Peanut Red Curry Tofu

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

1 (450 g) block super firm tofu

2 tsp cornstarch

1/2 tsp dry thyme

1/4 tsp kosher salt

1/4 tsp black pepper

1 tbsp avocado oil, divided

1 small onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 thumb size ginger, minced

2-3 tbsp Thai red curry paste (I use the brand Thai Kitchen)

2 tbsp natural peanut butter

1 tbsp soy sauce or gluten-free soy sauce

1-2 tbsp maple syrup or brown sugar

1 tsp chili garlic sauce (I use the brand Huy Fong Foods)

2 cups vegetable broth or water

2 cups of spinach

Zest and juice of one lime

步驟

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.

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

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

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

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.

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.

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