Description
Creamy, curried peanut sauce is my weakness, and I often make a double batch just to drizzle over veggies all week long. With its vibrant flavors and satisfying textures, this dish easily earns a spot among my all-time favorites.
Ingredients
Units
Scale
Sauce
- 1 cup water
- 1/3 cup all-natural peanut butter (100% peanuts)
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons low-sodium tamari sauce
- 1 teaspoon sriracha
- 1 tablespoon ginger paste
- 2 teaspoons curry powder
- 1 tablespoon cornstarch
- 1 (14 ounce) package extra-firm tofu
- 1 bunch kale, stemmed and chopped
- 2-3 carrots, peeled and shredded
- 1 red bell pepper, seeded and sliced
- 1/2 red onion, diced
- 1 celery stalk, sliced
- 6 cups cooked brown rice, for serving
- 1/2 cup chopped fresh cilantro, for garnish
- 1/2 cup chopped peanuts, for garnish
Instructions
- In a large mixing bowl, whisk together all the sauce ingredients. Blending it in a blender helps emulsify ingredients and creates a creamier texture.
Cut the tofu into triangles. Put the tofu in the peanut sauce and set aside to marinate for 1 hour.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. - Place the marinated tofu in a single layer on the prepared baking sheet. Reserve the sauce for the vegetables. Bake for 15 minutes, turn the tofu over, and continue baking for an additional 15 to 20 minutes. The tofu should become dry and slightly golden around the edges.
- While the tofu is baking, in a large nonstick skillet over medium-high heat, sauté the kale, carrots, bell pepper, onion, and celery in a small amount of water until crisp-tender, about 5 minutes. Add the reserved sauce to the skillet and stir to combine it with the vegetables. Cook over medium heat until the sauce thickens.
- Serve the vegetable mixture over the brown rice, with the grilled tofu on the side. Garnish with the cilantro and peanuts.
- Prep Time: 3o
- Cook Time: 30
- Category: Entree
- Cuisine: Asian
