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Manja Wachsmuth and Todd Eyre
Craving a healthy, hearty meal? You can’t go wrong with this tofu and peanut curry.
This article first appeared in The House of Wellness magazine.
It only takes a few minutes to make your own homemade curry paste and it’s so worthwhile, as the fragrance and flavour gained is far superior to any store-bought version. The curry has tofu as its main protein.
Tofu is a plant-based protein that is rich in calcium, iron and other minerals. It is low in saturated fat and cholesterol, which can help lower the risk of heart disease. Adding tofu to your diet can support healthy bones and provide a tasty alternative to meat-based proteins.
Enjoy this healthy, hearty curry.
Tofu and Peanut Thai-style Curry
Serves 4
Ingredients
2 cloves garlic, chopped
1 small onion, chopped
4cm piece ginger, peeled and chopped
2 red chillies, deseeded and chopped
Peanut or sunflower oil
½ cup crunchy peanut butter
2 cups liquid vegetable stock
1 large carrot, peeled and thinly sliced
1 red capsicum, deseeded and thinly sliced
200g green beans, trimmed and sliced in half
400ml can coconut milk
2-3 tbsp light soy sauce, to taste
400g firm tofu, cut into 2cm cubes
½ cup crushed toasted peanuts
2 spring onions, thinly sliced and curled
Sprigs of fresh coriander
Steamed rice, to serve (optional)
Method
1. Make the curry paste by placing the garlic, onion, ginger and chillies in a small food processor. Process to form a paste, adding a little oil if necessary.
2. Heat a little oil in a large pot or frying pan, add the curry paste and cook over a medium heat for 1-2 minutes, until fragrant. Add the peanut butter and stock and stir until combined. Add the carrot, capsicum and beans and simmer for 2-3 minutes to cook the vegetables. Stir in the coconut milk and 2 tablespoons soy sauce then add the tofu and simmer for 1-2 minutes, to heat through.
3. Taste and adjust the seasoning with a little more soy sauce if necessary. Garnish with peanuts, spring onions and coriander and serve with rice on the side, if desired.
Recipe and styling: Sachie Nomura and Julie Le Clerc. Photo: Manja Wachsmuth and Todd Eyre.
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