Vegan Thai Tofu with Peanut Sauce
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Vegan Thai Tofu with peanut sauce Even under the Italian sun sometimes there is this graving for the South East Asian cuisine like this Thai dish. The dish is quickly cooked, besides that the tofu needs to marinade a few hours. Best is to do this in the morning, and it will be ready when you start to get hungry. The rest of the recipe is cooked within minutes. We use some Massaman and Panang Curry Paste. Massaman is a relatively mild Thai curry, while Panang (also spelled Phanang or Phanaeng) is a red Thai curry that is thick, salty and sweet, with a nutty peanut flavour. Each curry pastes you can find in Asia shops, in supermarkets with an Asian section – or you can order it online (for example with Amazon). The recipe will serve 2 people Ingredients Instructions Tofu and marinade: ▪ Tofu and marinade: 250g tofu Press the tofu thoroughly until there is no more water. Cut the tofu in cubes. 20g chopped ginger Chop the ginger, the garlic, coriander, and chilli into 2 tbsp peanut oil small pieces and mix everything with the peanut oil, 3 tbsp soy sauce soy sauce, and peanut butter. Mix well and pour it over the tofu cubes. Mix again. ½ chilli, chopped into small pieces Leave it in the fridge for approx. 4 hours. 1 clove of garlic, chopped ▪ Peanut sauce: 2 tbsp peanut butter Roast the peanuts in a pan without oil with medium some fresh coriander, chopped heat for approx. 5 minutes until they are medium brown. Stir well the whole time, so they cannot burn. Peanut sauce: Put the roasted peanuts in a food processer and grind them into very fine pieces. 300 ml coconut milk Boil the coconut milk and curry pastes until the 200g roasted and ground peanuts coconut milk has thickened. 20g each of Massaman and Panang Curry Add the two curry pastes, palm sugar and tamarind Paste juice (or lime juice instead) and continue to simmer until the palm sugar has dissolved. If it is too thick, add 90gr palm sugar a little coconut milk. 4 tablespoons of tamarind juice (juice of ½ Stir well. lime can be used instead) -1/2 tsp salt ▪ Vegetables and marinated tofu: Slice the carrot in thin strips and the spring onion into rings, clean the mushrooms and cut them in quarters. Vegetables: Clean the broccoli and cut it into small florets. 1 carrot, cut into thin strips Cut the green beans into halves. Heat the sesame oil and fry the marinated tofu quickly 1 spring onion, cut into rings and hot in it. 150g broccoli Take the tofu out of the pan. Cook the vegetables and the sprouts in the same 70g green beans saucepan with medium heat for about 5 minutes. 120g mung bean sprouts ▪ Put tofu and steamed vegetables in the warm peanut 6 mushrooms, quartered sauce and mix well. 2 tbsp sesame oil ▪ Serve with basmati or jasmine rice. More vegan recipes here: www.vegancypress.com .