Thai-Style Peanut Curry with Roasted Vegetables and Smoked Tofu
ID: b72b3bc8...
A rich, creamy, and velvety Thai-style peanut curry packed with roasted vegetables and savory smoked tofu. This recipe delivers a complex flavor profile of sweet, savory, and tangy notes that is simple enough for a quick weeknight meal.
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🍳 Cooking Flow
Preheat oven to 375°F, chop the vegetables and smoked tofu, coat with avocado oil, and roast for 15 minutes. → Fry the red curry paste in coconut oil over medium heat for 1 minute. → Stir in water, tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup, then pour in coconut milk and simmer for 5 minutes. → Fold the roasted veggies and tofu into the curry sauce and simmer for 1-2 minutes. → Plate and garnish with fresh lime juice, crushed peanuts, and fresh cilantro.
Cooking Steps
Brief Cooking Order
Preheat oven to 375°F, chop the vegetables and smoked tofu, coat with avocado oil, and roast for 15 minutes. → Fry the red curry paste in coconut oil over medium heat for 1 minute. → Stir in water, tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup, then pour in coconut milk and simmer for 5 minutes. → Fold the roasted veggies and tofu into the curry sauce and simmer for 1-2 minutes. → Plate and garnish with fresh lime juice, crushed peanuts, and fresh cilantro.
Introduction
A rich, creamy, and velvety Thai-style peanut curry packed with roasted vegetables and savory smoked tofu. This recipe delivers a complex flavor profile of sweet, savory, and tangy notes that is simple enough for a quick weeknight meal.
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Chop the red onion in half, then into quarters. Cut the broccoli and red bell pepper into bite-sized pieces. Slice the baby corn spears in half and chop the smoked tofu into bite-sized cubes.
Step 3
Transfer the chopped vegetables and smoked tofu into a large mixing bowl, drizzle with avocado oil, and toss well to coat.
Step 4
Spread the seasoned vegetables and tofu onto a baking tray lined with parchment paper, and bake in the oven for 15 minutes.
Step 5
Heat a sauté pan over medium heat. Add the coconut oil and red curry paste, and fry the paste for about 1 minute to release its fragrance.
Ingredients List
Important Notes
Frying the curry paste first is key to building a strong flavor base and separating the oil properly.
This curry recipe is highly versatile; feel free to substitute other proteins like chickpeas or use any seasonal vegetables on hand.
Prepared liquid tamarind paste is highly recommended over hard tamarind blocks as it saves preparation time and avoids shell fragments.
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