This flavourful peanut and tofu curry is a perfect addition to your collection of meatless recipes.
Prep Time:5 minutes
Total Time:35 minutes
340g firm tofu, cut into medium cubes
1 large shallot
2 medium garlic cloves
1 red chilli pepper (optional)
200ml coconut milk
3 teaspoons smooth peanut butter
1 heaped tablespoon Madras curry powder
1 vegetable stock cube
Pinch of sugar
Brown rice, to serve
Steamed broccoli, to serve
1 tablespoon, freshly chopped coriander
Preheat the oven to 200ºC. Season the tofu with a pinch of salt or soy sauce. Line a baking tray with parchment paper then carefully arrange the tofu on the baking tray. Bake for 25-30 minutes or until the tofu is golden brown then set aside and keep warm.
Put the shallot, garlic cloves, red chilli pepper, curry powder and 1 tablespoon of oil (or water) in a food processor and blitz until smooth.
Tip the mixture into a medium saucepan over medium heat and fry for 1-2 minutes or until fragrant. Add the peanut butter and stock cube then stir in the coconut milk slowly to form a smooth sauce. Add the sugar and season with salt if needed.
Bring the sauce to a boil, then turn the heat down to a simmer and add the tofu. Cook for 5 minutes or until the sauce thickens.
Serve the sauce over rice with the steamed broccoli. Sprinkle on some chilli flakes and freshly chopped coriander if you desire, and as always, enjoy!
Almond butter works perfectly in this recipe.
You can make a thicker sauce by adding some corn flour into the sauce. Dissolve one teaspoon of corn flour in 2 tablespoons of warm water. Add as much as you need into the sauce until you get the texture you desire.