Tofu satay curry
A luxuriously creamy curry made with crispy tofu and a glossy peanut satay sauce!
- 1 tbsp oil
- 400 g (~ 14 oz) firm tofu, pressed and cut into bitesize pieces
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1/2 tbsp sriracha
- 150 ml (~ 1/2 cup) coconut milk (I used light)
- 1 mild red chilli, finely chopped (remove seeds for less heat)
- 1 spring onion, chopped
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- ~ 10 stalks Tenderstem broccoli
- ~ 10 pieces baby corn, halved lengthwise
- ~ 10 pieces mange tout
- ~ 6 medium mushrooms, diced
- To serve: cooked rice, chopped peanuts, chopped coriander (cilantro)
Heat a dash of oil in a large frying pan, and add the chunks of tofu. Cook over a medium heat for around 15 minutes, until the tofu is browned and crispy on all sides. It's actually best if the tofu seems a little over-cooked - it will soften up again once you add the sauce. You can find more details of how to cook great tofu here.
In a small bowl, combine the peanut butter, soy sauce, sriracha and coconut milk. Mix well to give a smooth sauce.
When the tofu is cooked, remove it from the frying pan. Add a little more oil to the pan if needed, and add the finely chopped chilli, spring onion, coriander, cumin, and turmeric. Cook for 1 minute, until fragrant. Add the vegetables, and cook for a few more minutes until slightly softened. Return the crispy tofu to the pan, add the satay curry sauce, and mix well. Simmer for a few more minutes until the vegetables are cooked to your liking - you can add a dash of water if needed.
Serve with rice, garnished with chopped peanuts and coriander (cilantro).
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg