Thai Coconut Curry Tofu

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December 6, 2016

Recipe by Healthier Steps

  • Cook: 30 mins


Tofu Marinade

1 block tofu, extra-firm

1 stalk lemon grass,, peeled and chopped finely

2 teaspoons sesame oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon sea salt

Coconut Curry Sauce

1 tablespoon coconut oil, divided

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon ginger, freshly grated

1 teaspoon curry powder

1 cup coconut milk

1/2 cup water

1/2 cup peanut butter, creamy

3 tablespoons Bragg's liquid aminos, or Tamari sauce

1 tablespoon maple syrup, or raw cane sugar

1 tablespoon lime juice

1 teaspoon ginger, freshly grated

1/4 teaspoon Cayenne pepper

Handful crushed peanuts, for topping

cilantro leaves, for garnish


1Drain tofu, rinse and press to dry. Cut tofu into 1 inch cubes and place in a large bowl.

2Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.

3Allow to marinate for 30 minutes. Allow to marinate for longer in the refrigerator.

4Preheat oven 400. Line baking sheet with parchment paper and grease lightly.

5Arrange marinated tofu on baking sheet, bake for 20 minutes until golden. Set aside

6Heat oil in skillet, add onion and garlic, and ginger. Cook until onion is soft, stirring constantly, about 3 minutes. Add curry powder and cook for another minute.

7Remove from heat and stir in coconut milk and water.

8Transfer to a food processor or blender and add peanut butter, liquid aminos, maple syrup, lime juice and ginger.

9Process until smooth and creamy. Pour mixture back into skillet on medium high heat. Cook until thick, stirring constantly.

10Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.


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