Thai-Inspired Tofu Rama in Peanut Curry Sauce
 
 
Thai-inspired tofu rama in a rich peanut curry sauce that is at once sweet, savory, and lightly spiced. It is filled with veggies and is an easy family favorite weeknight meal!
Yield: 4 servings
Ingredients
  • 3 tbsp neutral oil, divided
  • 1 lb extra firm tofu, cut into 1-inch cubes
  • 1 medium onion, diced
  • 2 tbsp thai red curry paste
  • 1 tsp grated fresh ginger
  • 2 tbsp peanut butter
  • 1 tbsp brown sugar, plus more to taste
  • 2 tbsp soy sauce, plus more to taste
  • 1 (14 oz) can coconut milk
  • 1 head cauliflower, cut into bite-sized florets
  • 5 oz baby spinach
  • 2 tsp lime juice
  • rice, for serving
  • chili oil, for serving
Instructions
  1. Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Once hot, add the tofu cubes to the pan and saute for 3-4 minutes per side or until browned and crispy on at least two sides. Remove to a paper towel-lined plate.
  2. Clean out the pan and add the remaining tbsp of oil over medium heat. Add the onion and saute until tender, 4-5 minutes. Stir in the tofu and curry paste. Saute for 2-3 minutes or until the tofu is coated in the curry paste.
  3. Add the ginger, peanut butter, brown sugar, soy sauce, and coconut milk to the pan. Stir to combine. Add the cauliflower and bring to a simmer.
  4. Cover the pan and simmer for 10 minutes. Remove the lid and stir in the baby spinach. Simmer until wilted.
  5. Stir in the lime juice and season to taste with more brown sugar or soy sauce, as desired. Serve over rice and top with chili oil for added spice.
Notes
Adapted from Cook Smarts
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/10/thai-inspired-tofu-rama-in-peanut-curry-sauce.html