Peanut Tofu Curry with Rice

By

An easy to make Thai Curry with tofu; this Peanut based sauce is super yummy and easy to make. Plus the recipe makes the curry and rice together in UNDER 30 minutes!

View complete recipe

Ingredients

  • For the Curry
  • Firm Tofu 1 block (14 oz)
  • Onion 1/4 medium, diced
  • Pepper 1/2 medium, diced
  • Garlic 2 cloves, minced
  • Peanut Butter 2 tbsp
  • Red Curry Paste 2 tbsp
  • Coconut Milk 1 cup
  • Cashew nuts 6-7
  • Chilli Oil 1 tsp
  • Vegetable Oil 2 tsp
  • Sriracha Garlic Sauce 1 tsp
  • Soy Sauce 1 tsp (tamari for Vegan)
  • Salt 1 tsp
  • Sugar 1/4 tsp
  • Lime juice to taste
  • Spring Onion and cilantro to top
  • For the Rice
  • White Rice 1 cup
  • Water 1 cup and 2 tbsp
  • Oil 1 tsp
  • Salt 1/2 tsp

Preparation

Step 1


Method

Press the tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then, make even sized cubes and keep ready.

In a bowl mix together peanut butter with 1/4 cup water. Add in soy sauce, sriracha sauce, salt and sugar. Mix well.

In the base of the instant pot add the vegetable oil and chili oil. Set the mode to sauté and medium. Once hot, add minced garlic and sauté till fragrant. Add in onion, peppers and cashews. Mix and sauté for a couple of minutes.

Add Thai curry paste and sauté for a minute. Add the peanut butter mixture, and coconut milk. Add more water if desired. Mix well, add the tofu cubes and let it bubble.

Meanwhile, wash the rice till the water runs clean. Add to a steel bowl and pour in water. Add salt and oil and mix.

Place a trivet in the Instant Pot and place the rice bowl on it. Close the lid. Press cancel and then press Pressure Cook and High pressure. Set vent to sealing and time to 4 minutes.

Once the time is up, do a quick release. Remove the rice bowl and fluff using a fork.

Add in lime juice to the curry and mix well. Top with spring onions and cilantro and serve with the rice.

View complete recipe