Peanut Butter Curry With Tofu Food

PEANUT BUTTER CURRY WITH TOFU

Peanut Butter Curry With Tofu image

Taken from a vegan cook named Vic Robinson on his blog: The Life (http://haymarket8.blogspot.com/) I needed a high protein curry and was tired of chicken... so here's one with tofu!

Provided by melonhead

Categories Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb tofu
2 vine ripe tomatoes (diced)
4 garlic cloves
1/2 of a sweet onion (chopped)
12 ounces coconut milk
2 cups vegetables
1/3 cup peanut butter
1 tablespoon oil
3 teaspoons curry powder
3 teaspoons cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons jalapeno peppers (chopped)
2 teaspoons turmeric
2 teaspoons coriander
2 teaspoons fresh cilantro

Steps:

In a sauce pan heat the oil. Add the garlic and onion and let it begin to turn the onion translucent. When the onion is done, add the turmeric, jalapeno pepper, and curry powder. Stir well and cook for only about 2 minutes. Everything should be yellow. Add the coconut milk and bring to a simmer.
Bring a separate non-stick pan to about low or low/med temperature. When the pan is hot, add the tofu (cubed) and let it begin to sizzle. Without oil the tofu will brown up each side withing a few minutes. Be sure to stir the tofu often and gently. Add in the veggies as you see fit and cook until tender.
When the coconut sauce mixture has simmered for about 5 minutes (stirring frequently to avoid burning) add the reaming ingredients and turn your heat down to low. Bring the sauce back to a simmer and the peanut butter will melt, and the tomatoes will liquify. Let simmer for about 10 minutes and add the approprate amount of sauce to the tofu and mix.

Nutrition Facts : Calories 547.8, Fat 31.7, SaturatedFat 16.9, Sodium 1306.3, Carbohydrate 60.3, Fiber 3.8, Sugar 50.5, Protein 11.8

THAI TOFU PEANUT CURRY

Thai Tofu Peanut Curry image

Make and share this Thai Tofu Peanut Curry recipe from Food.com.

Provided by cvineer

Categories Curries

Time 1h

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans coconut, milks
3 tablespoons red curry paste
1 chili pepper
1 large crown broccoli
1 lb snow peas
1/2 lb white mushroom
1 carrot
3 tablespoons peanut oil
5 tablespoons peanut butter
3 tablespoons siriracha hot sauce
1/4 cup vegetable stock
1 (14 ounce) package extra firm tofu
3 tablespoons shredded ginger
3 cups uncooked jasmine rice

Steps:

Fry red curry paste in peanut oil for 2 minutes or until fragrant.
In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
Serve the curry over rice.

Nutrition Facts : Calories 1157, Fat 87.4, SaturatedFat 70.1, Sodium 229.4, Carbohydrate 86.1, Fiber 25.2, Sugar 13.6, Protein 21.2

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