We LOVE this delicious peanutty, tofu curry created by @veganezer using our extra crunchy, Dark Roast Peanut Butter. Looking to up your plant based dinner options? Look no further!
Ingredients:
Tofu:1 block tofu, torn into chunks150g plain vg yoghurt 3 cloves garlic 2 tsp lemon juice Thumb sized ginger 1 green chillies 1 tsp garam masala ½ tsp turmeric 1 tsp ground cumin 1 tsp red chilli powder 1 tsp salt |
Curry:3 tbsp butter1 large onion, sliced 1 star anise 1 cinnamon stick 4 cloves ½ tsp cumin seeds 2 tbsps garlic, minced 1 tbsp ginger, minced 1 tsp ground cumin 1 tsp garam masala 1 tsp ground coriander 1 tbsp tomato paste 1 can chopped tomatoes 1 tsp red chilli powder 1 tsp salt 2 tbsp Dark Roast Crunchy Peanut Butter 1 can coconut milk Coriander to finish |
Method:
1. Add the garlic, ginger, and chilli into the pestle and mortar and grind until it forms a paste. Add into a bowl with the tofu and remaining 'tofu' ingredients, then mix to cover the tofu. Leave to marinade.2. When ready to cook, add 2 tbsp cornflour, cover, and shake until every piece is covered. Pop into the air fryer for 16-18 minutes, or fry until crispy on a medium/high heat with a tbsp of oil.
3. In a pan, heat the butter and add cumin seeds, cinnamon sticks, cloves, and star anise on a medium-high heat.
4. Once the cumin seeds start to sizzle, add the onions.
5. Cook until the onions are browned, then add the ginger and garlic.
6. Cook until fragrant, then add the spices and tomato paste. Cook for 5 minutes until the paste has darkened.
7. Add the chopped tomatoes and cook for 20-30 minutes on low heat.
8. Add in the tofu, peanut butter, coconut milk and stir well, and cook for 5 minutes.
9. Taste and adjust seasoning if necessary.
10. Garnish with coriander and serve with rice and fresh naan.
