Tofu Coconut Peanut Curry

Ingredients

• 250 g extra-firm tofu
• 160 g brown rice
• 180 g broccoli
• 1 large carrot
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp peanut butter
• 1 tsp soy sauce
• 1 tsp lime juice
• 120 ml light coconut milk
• 1 tbsp curry paste
• 1 tbsp crushed peanuts
• 2 tbsp chopped cilantro

Method

1. Step 1

   Cook the 160 g brown rice according to the package directions, then let it steam for 5 minutes before fluffing.

2. Step 2

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

3. Step 3

   Cut the broccoli into small florets (180 g), cut the carrot into matchsticks (1 large), and roughly chop the spinach (80 g).

4. Step 4

   Heat a pot, add a little oil, and cook the extra-firm tofu for a few minutes until it starts to brown.

5. Step 5

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the peanut coconut curry sauce and enough water or stock to create a broth.

6. Step 6

   Simmer the pot gently until the vegetables are tender and the extra-firm tofu is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

7. Step 7

   Spoon the hot brown rice into serving bowls so the curry or soup can be poured over the top.

8. Step 8

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with crushed peanuts and cilantro.