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21.1.17

Vegan Thai Peanut Curry With Tofu



Hi Loves!

Here is another delicious recipe that's plant-based. I love a good curry and I've been kind of recently obsessed with Thai food so I created this yummy dish. Asian recipes are so receptive to vegan and vegetarian versions, I love it! It's no wonder since many far eastern dishes are made with tofu, which is the "meat" of this particular dish. I made it with my own spin so I really hope y'all like this dish and make it for yourselves! I marinated the tofu pieces and pan fried them to get a nice crust on them which would soak up the curry sauce and the sauce itself utilizes some wonderful coconut milk which makes it so nice and creamy. So let's get started:

Ingredient List:

Tofu - 1 block, extra firm cut in cubes
Coconut milk - 1 Can
Yellow Onion - 1 medium size, sliced
Peanut butter - 1/4 cup
Ginger - 2 Tablespoons, fresh minced
Garlic - 4 cloves, minced
Lemongrass Essential Oil - 2 Drops (or one small stalk of minced Lemongrass)
Cilantro - 3 Tablespoons Fresh, finely chopped
Sesame Oil - 1 Tablespoon
Coconut Oil - 1/2 Cup (set aside 1/4 Teaspoon for the sauce)
Filtered Water - 1 Cup (set aside 3-4 Tablespoons of the water for the marinade)
Tumeric Powder - 1/3 Teaspoon
Poultry Seasoning - 1/2 Teaspoon
Mustard Powder - 1/3 Teaspoon
Paprika - 1/3 TeaspoonFresh Ground Black Pepper - 1/3 Teaspoon
Salt to taste

Everyone likes it a little extra firm.

The first step is to prepare the tofu. You're going to open the package and take the tofu out. You'll notice that the tofu is very wet from all of the liquid in the packaging. We don't want that. Take a medium sized bowl and line it with paper towels. Then place the tofu in the bowl and use another paper towel to press the tofu gently. The goal is to get as much liquid out of the tofu as possible so it doesn't over-moisten the marinade. If the paper towels become saturated, replace them with dry paper towels and go at it again. When there is minimal liquid coming out, go ahead and take your knife to the tofu block and chop it up into equal sized pieces, about an inch cube. Go ahead and toss the tofu into the now dried bowl. (or a plastic sealable bag if you want it to marinate for a long time)


Looking good!

Now, you're going to put most everything into a dry bowl. Leave the Coconut Milk, Onion, Cilantro and all but 3-4 Tablespoons of water out. Whisk it all up until everything is well incorporated. You want the marinade to very thick and pasty so that it coats all of the tofu. At this point you will dump the tofu into the marinade or dump the marinade into the plastic bag over the tofu. If you went the bowl route, use a silicone spatula or something like it to fold the tofu gently into the marinade. You need to be gentle or you will break up the tofu and it will go from being a curry to being a curry flavored tofu scramble. Which might be nice but it's not what we're going for here. Same for if you used the plastic bag. Knead the bag and move the tofu around until it's all coated but no more so it doesn't break up.

 Looking even better!

You're going to let the tofu soak in the marinade, in the fridge, overnight at least to get the maximum flavor imparted. If you're in a rush, try to at least let it marinade for an hour in the fridge. Tofu has such a neutral flavor that the more chance it has to soak up the flavor, the better.



Once the tofu has finished marinating, it's time to cook. Get a pan large enough to cook all of your tofu cubes in one layer, if possible. You're gonna set it on the stove on medium-low heat with the coconut oil melting in it. Once the oil has liquefied completely and is good and hot, you're going to drop the tofu cubes into it. Don't just dump the contents of the bowl or plastic bag all at once; using your fingers or a pair of tongs, place each piece into the hot oil. Set the bowl/bag aside because you will use the marinade to make the sauce. Pan fry the cubes for about 30-40 seconds per side. We need them cubes to be nice and crispy. Once they are starting to brown, you'll know that it is time to remove them from the pan and transfer them to a paper lined plate. Repeat the process until all of your tofu cubes are cooked.

It looks almost like fried white fish cubes, but it's totally fishy friendly!

Get a nice, clean saucepan out and put it on the stove. Toss in the reserved 1/4 Teaspoon of Coconut Oil and let it liquefy. Once the oil is hot, toss in the onions and cook them until they are soft. Then dump the reserved marinade into the pan, milk as much of the marinade as you can out of the bowl/bag. Let the marinade and onions cook for about 30 seconds then pour in the coconut milk and stir or whisk it so that it gets all mixed well. Cover and let simmer for about 20 minutes or so, stirring regularly so that the sauce doesn't burn on the bottom. When it gets near to that 20 minute point, taste the curry sauce and adjust the seasonings to your taste. If you add more spices, go ahead and let the sauce cook an extra 10 minutes or so, just so everything breaks down well.

Once the time is up, whether you did 20 or 30 minutes, you're going to add the tofu, folding it into the sauce and letting it cook for about 5 minutes. You don't want to cook it much more or the tofu will start breaking down. Just get it warm and soaked in the sauce. At the end of that 5 minutes, remove the pan from the heat and sprinkle some freshly chopped cilantro over the top and stir it in.

SO much goodness in one pot!

Now it's time to enjoy! You can pour this over a mound of rice, like we did, or you can just have it straight like a soup. Maybe there are ways to serve this dish that we haven't even thought of! I haven't tried it, but I think it might be good to put the marinated tofu in an oven and bake it on 375 degrees for about 10 minutes or so. It might be pretty tasty. If you give it a try, please let me know how you like it! I hope that, no matter what method you use, you enjoy this dish! Please share and comment! Thank you!
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