Thai Peanut Curry with Vegetables and Tofu

Melanie daPonte, Plant-Based Vegan Personal Chef

IMG_0432

This is one of my very favorite dishes! Creamy, sweet and spicy–with lots of tender-crisp vegetables and protein-rich tofu! My recipe is easy to prep ahead of time and enjoy whenever you are ready!

Thai Peanut Curry with Vegetables and Tofu

2 tbsp. Cornstarch
1 cup Veggie broth
¼ cup Peanut butter, creamy
1 tsp. Red curry paste
2 tbsp. Brown sugar
2 tbsp. Tamari sauce
2 tbsp. Ginger, fresh, minced
2 tsp. Garlic, minced
1 Bell pepper, red, diced
7 ounces Tofu, extra firm, diced
6 ounced Mushrooms, sliced
½ head Broccoli
1 cup Coconut milk
1 tbsp. Lime juice

1/4 cup Cilantro, chopped

Method: First, make the sauce base. Combine ingredients 1 through 8 in a medium saucepan and whisk until smooth and well-blended. Continue whisking and cook on medium-low heat until thick. Remove from stove and set aside. At this point, you may wish to refrigerate your sauce base until about 30 minutes before meal time.

If not, continue on by adding the coconut milk and vegetables. Cook on medium low, uncovered, until vegetables are tender, about 7-10 minutes. Finish with lime juice and garnish with cilantro.

If using the make-ahead option:  Pull base from fridge and heat gently until warmed. Add coconut milk and vegetables and follow remaining recipe steps to finish. Enjoy!

Published by Melanie daPonte, Plant-Based Vegan Personal Chef

Plant-based Vegan personal chef, photographer and food writer living and working in Palm Beach County, Florida.

15 Comments

  10. Pingback: Thai Peanut Curry with Vegetables and Tofu — Vegan Plant-Based Personal Chef | My Meals are on Wheels