Vegan Tofu with Thai Coconut Peanut Sauce
Love Thai food? Then this recipe is for you! Simply add your favorite vegetables and an optional rice/quinoa base, and you can enjoy this restaurant-worthy dish in the comfort of your own home (possibly in the less time than you’d be waiting for a bland take-away)! Vegan and Gluten-Free.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 2-4 1x
- Category: Main
- Cuisine: Thai, Asian, Vegan
Ingredients
Scale
- 2–4 servings of rice/quinoa (optional)
- 2–4 cups chopped mixed vegetables (optional)
- 1 block firm tofu (350g or so)
- 1/4 cup + 1 tbsp coconut oil (or peanut/canola oil), divided
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground pepper
- 1 tbsp fresh ginger root, finely chopped/grated
- 1 shallot, finely chopped (or 1/4 small onion)
- 1 tsp crushed red chili pepper
- 1/3 cup peanut butter (or almond/cashew butter)
- 1/2 cup coconut milk
- 1 lime, juiced
- 1+1/2 tbsp tamari (or soy sauce)
- 1 tsp red Thai curry paste (optional – make sure it’s vegan)
- 1/4 cup fresh coriander (cilantro), roughly chopped
- Chopped ground peanuts (optional – for serving)
Instructions
- If you plan on serving with rice/quinoa, start cooking it as per package instructions.
- To make tofu marinade: In a flat dish, mix the 1/4 cup of oil, garlic, cumin, and pepper.
- Press the tofu between paper towels to dry it as much as possible. Cut it into 1 inch rectangles or triangles and gently toss it into the marinade to evenly coat the tofu. Set aside.
- Heat 1 tbsp of oil in a small saucepan over low heat. Add the ginger, shallot and crushed red chili pepper and sauté for a few minutes. Add peanut butter, coconut milk, lime juice, tamari, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a couple tablespoons of water.
- If you’re serving this with vegetables, begin sautéing them in a separate pan at this point.
- Place the tofu mixture in a frying pan and sauté over medium-low heat until browned on both sides.
- Divide the rice/quinoa, vegetables and tofu into plates/bowls and drizzle with peanut sauce. Top with fresh coriander and ground peanuts.
Keywords: asian, broccoli, capsicum, carrot, cilantro, coconut milk, coconut oil, curry, favorite, ginger, gluten-free, high-protein, lime, low-carb, nut butter, peanut, rice, thai, tofu, vegan