Try out this creamy & hearty dinner option tonight! Although it may look daunting with all of the following ingredients, it is super simple (only using 1 pan on the stove!) to make & you will be happy you did. Plus, you can buy most of the pantry ingredients on Amazon (we provide links below to make it easy to order) and there are so many amazing delivery services to get your fresh veggies!
All you need is:
Extra firm tofu (try out this organic brand)
Sesame oil (you can sub whatever cooking oil you have in your pantry, but we like the flavor of sesame)
Veggies (we used carrots, broccoli, red peppers & spinach but feel free to switch it up!)
Fresh garlic & ginger (can sub for minced, powdered, or whatever you have on hand!)
Rice or quinoa (this quinoa is pictured)
Coconut milk (restock with this brand!)
Red curry paste (this is our favorite!)
Soy sauce or tamari for gluten free (we like this kind)
Creamy peanut butter (try out this)
Agave (here is an organic brand)
Rice Vinegar (try this!)
Try out some of our other asian inspired dishes:
It is a surprisingly easy dish to throw together! Just press and dice up the tofu in 1 inch pieces & bake at 400 degrees for about 15 minutes. We have an easy tutorial for pressing tofu here! Make sure you start the process early because it has to sit for some time (if you want to make this now, try ant just pat the tofu firmly a few times to squeeze out as much water as possible.
While the tofu is baking, slice up the veggies & cook in the sesame oil. Feel free to sub out with your preferred oil and veggies although we do love the way sesame oil adds a delicious flavor to this dish. While the veggies are cooking, make sure to continuously stir to evenly cook. Prepare the sauCe ingredients as well.
Creamy Thai Peanut Tofu & Veggies
- 1 package extra firm tofu pressed (check out our tutorial here!) & cut into 1 inch cubes (there is a picture above for size!)
- 1 cup rice or quinoa cooked per instructions on package
- 1 tsp sesame oil
- 2 cloves fresh garlic minced (can sub for jarred or ground)
- 1/2 red onion thinly sliced
- 1/2 bell pepper thinly sliced
- 1 small head broccoli chopped
- 1 cup carrots thinly diced
- 1 inch ginger minced (can sub for ground)
- 1 can coconut milk
- 1 tbsp red thai curry paste
- 2 1/2 tbsp soy sauce (low sodium if you prefer, both work fine) tamari for gluten free
- 2 tbsp creamy peanut butter if you love peanutty sauce, add extra!
- 2 tsp agave or maple syrup
- 1 tbsp rice vinegar
- 1 cup packed baby spinach can sub for kale or any greens on hand
- salt and pepper to taste
- Preheat oven to 400° F and line/grease a large baking sheet. Bake tofu for about 15 minutes. You may cook longer if you like your tofu crispy. We like it softer for this recipe.
- While tofu is baking, chop up the veggies.
- Heat up sesame oil in a large pan over low-medium heat. Cook garlic, onions, red pepper, broccoli and carrots for 5 minutes.
- Mix in ginger, coconut milk, curry paste, soy sauce or tamari, peanut butter, agave & rice vinegar. Cover and cook for about 5 minutes.
- Once tofu is done baking, stir it into the sauce.
- Add in spinach and top with the lid.
- Bring to a boil to wilt the spinach, take lid off and cook on medium heat for ~10 minutes, stirring often until mixture is thickened and a portion of the liquid is boiled out.
- Serve on a bed of rice or quinoa (the sauce will thicken as it cools).
- Optional: top with peanuts, cashews, sriracha, and/or salt & pepper to taste.