Love Thai food? Then this recipe is for you! Simply add your favorite vegetables and an optional rice/quinoa base, and you can enjoy this restaurant-worthy dish in the comfort of your own home (possibly in the less time than you’d be waiting for a bland take-away)! Vegan and Gluten-Free.
If you plan on serving with rice/quinoa, start cooking it as per package instructions.
To make tofu marinade: In a flat dish, mix the ¼ cup of oil, garlic, cumin, and pepper.
Press the tofu between paper towels to dry it as much as possible. Cut it into 1 inch rectangles or triangles and gently toss it into the marinade to evenly coat the tofu. Set aside.
Heat 1 tbsp of oil in a small saucepan over low heat. Add the ginger, shallot and crushed red chili pepper and sauté for a few minutes. Add peanut butter, coconut milk, lime juice, tamari, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a couple tablespoons of water.
If you’re serving this with vegetables, begin sautéing them in a separate pan at this point.
Place the tofu mixture in a frying pan and sauté over medium-low heat until browned on both sides.
Divide the rice/quinoa, vegetables and tofu into plates/bowls and drizzle with peanut sauce. Top with fresh coriander and ground peanuts.
Recipe by Vegangela at http://vegangela.com/2011/07/19/tofu-with-thai-coconut-peanut-sauce/