Veganezer's Peanut Butter Tofu Curry
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Peanut Butter
300g jar | £3.49
Ingredients
- Tofu
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1 block tofu - torn into chunks
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150g plain vegan yoghurt
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3 cloves garlic
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2 tsp lemon juice
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Thumb-sized piece of ginger
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1 green chilli
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1 tsp garam masala
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1/2 tsp turmeric
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1 tsp ground cumin
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1 tsp red chilli powder
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1 tsp salt
- Curry
- 2 tbsp Pip & Nut Dark Roast Crunchy Peanut Butter
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3 tbsp butter
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1 large onion - sliced
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1 star anise
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1 cinnamon stick
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4 cloves
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1/2 tsp cumin seeds
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2 tbsp garlic - minced
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1 tbsp ginger - minced
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1 tsp ground cumin
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1 tsp garam masala
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1 tsp ground coriander
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1 tbsp tomato paste
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1 can chopped tomatoes
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1 tsp red chilli powder
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1 tsp salt
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1 can coconut milk
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Coriander to finish
Method
Grind garlic, ginger and chilli to a paste. Mix with the tofu and remaining tofu marinade ingredients. Leave to marinate.
Coat the tofu in 2 tbsp cornflour. Air fry for 16-18 minutes or fry until crispy.
Heat butter in a pan. Add cumin seeds, cinnamon stick, cloves and star anise.
Once cumin sizzles, add onions and cook until browned. Add ginger and garlic paste until fragrant.
Add spices and tomato paste. Cook for 5 minutes. Add chopped tomatoes and cook for 20-30 minutes on low.
Add tofu, peanut butter, coconut milk and stir. Cook for 5 minutes. Adjust seasoning.
Garnish with coriander and serve with rice and naan.
Garnish with coriander and serve with rice and fresh naan.
