Print
Tofu Peanut Thai Curry
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Author: Jenni & Stitch
Ingredients
  • 1 Cup Brussel Sprouts
  • 1 Sweet Potato
  • 1/2 Block Tofu
  • 2 Tbsp Coconut Oil
  • 1/2 Onion
  • 3 Tbsp Korean Kimchi
Thai Peanut Curry Sauce
  • 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
Instructions

  1. 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. 

  2. Start 1 cup of Sushi Rice with 2 cups of water in Rice Cooker or pot. 

  3. Squeeze excess water from Tofu.

  4. Use 1/2 block and cut into squares. Freeze the other half. See "Freezing Tofu" Blog for more information. 

  5. 3 Tablespoons of Coconut Oil to fry Tofu. About 5 minutes on each side. Then drain in paper towel.

  6. While Tofu is draining, saute Onion and Kimchi. Then add Tofu back into pan. 

  7. Add all of Thai Peanut Curry Sauce Ingredients into the pan. 

  8. Add Roasted Veggies to pot and incorporate all ingredients together. 

  9. Assemble and Enjoy!

Recipe Notes
  1. Coconut Aminos: It's a gluten and soy free alternative to regular soy sauce. 
  2. Coconut Nectar: Has fewer carbs than Maple Syrup. Making it more diabetic friendly.