Quick and easy peanut curry with tofu and broccoli.
This peanut curry makes a winning lunch or dinner. The tofu provides an excellent source of protein and calcium. Broccoli is especially rich in the antioxidant sulphoraphane, a cancer-fighting compound. It is also rich in vitamins A, B1, B5, B6, C and E.
Peanut Curry with Tofu and BroccoliPrint This
- 1 medium shallot, finely chopped
- 1 fat garlic clove, finely minced
- 200g tofu, drained and cubed
- 2 tbsp smooth peanut butter
- 4 tbsp Alpro coconut cuisine or coconut milk
- 1 tsp garam masala
- 1 vegetable stock cube
- 1 tbsp coconut sugar
- 1 tsp Madras curry powder
- 1/2 tsp cumin
- 1/2 tsp black and white sesame seeds, to serve
- 1 tablespoon freshly chopped coriander, to serve
- 1/2 tsp ground coriander
- 150g brown basmati rice or brown rice noodles
- 250g broccoli, steamed
Place the tofu in a bowl and season with a pinch of salt, toss gently to evenly distribute the salt. Place the tofu on parchment paper and put in a preheated oven at 220°C for 15 minutes, flipping over halfway through cooking. Take the tofu out and set aside.
Add a splash of water (or 1 tbsp coconut oil) to a medium lidded saucepan over medium heat. Once warm, add onions, garlic and spices and cook or (fry) for 1-2 minutes until fragrant.
Add the chilli, peanut butter and around 300ml of water. Stir thoroughly then add the coconut sugar. Taste and add more sugar if necessary until the flavours are balanced. Put the lid on the pan and cook on a simmer for around 7 minutes.
In the meantime, cook the rice or brown rice noodles according to the packet instructions and steam the broccoli.
Once the curry thickens, add the tofu and coconut milk (and more water if necessary to loosen slightly), cook for a further 4 minutes. Take the pan off the heat then serve with the rice and broccoli. Garnish with sesame seeds and coriander.