Do you have friends or family skeptical of Tofu? This is a great way to introduce them to the world of Tofu in the most delicious way! When I cook for my dad, I always leave out the ingredient list until after we eat because he’s difficult to please. Even dads will enjoy this curry!
Health Benefit:
- Kimchi is a great probiotic and the fermentation process helps heal leaky gut.
- Coconut Aminos: Regulate Cholesterol, Strengthen the Immune System and even Aid with Managing Mental Health Conditions.
- 1 Cup Brussel Sprouts
- 1 Sweet Potato
- 1/2 Block Tofu
- 2 Tbsp Coconut Oil
- 1/2 Onion
- 3 Tbsp Korean Kimchi
- 3 Tbsp Peanut Butter
- 1 Tbsp Coconut Aminos *
- 2 Tbsp Red Curry Paste
- 2 Tbsp Coconut Nectar*
- 1 Tbsp Lime Juice
- 1 Can Coconut Milk
- Salt & Pepper
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Cut Brussel Sprouts and Sweet Potatoes. Sprinkle with Olive Oil and Salt and Pepper. Roast on 400 degrees for 35-40 minutes. Flipping halfway through.
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Start 1 cup of Sushi Rice with 2 cups of water in Rice Cooker or pot.
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Squeeze excess water from Tofu.
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Use 1/2 block and cut into squares. Freeze the other half. See "Freezing Tofu" Blog for more information.
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3 Tablespoons of Coconut Oil to fry Tofu. About 5 minutes on each side. Then drain in paper towel.
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While Tofu is draining, saute Onion and Kimchi. Then add Tofu back into pan.
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Add all of Thai Peanut Curry Sauce Ingredients into the pan.
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Add Roasted Veggies to pot and incorporate all ingredients together.
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Assemble and Enjoy!
- Coconut Aminos: It's a gluten and soy free alternative to regular soy sauce.
- Coconut Nectar: Has fewer carbs than Maple Syrup. Making it more diabetic friendly.
