Tonight’s dinner was an adaptation of this recipe that I’ve been meaning to try for a while. I made a few changes, and the result was delicious! Here is the adapted recipe:
- 1 can lite coconut milk
- 1 cup water
- 3 tsp Thai red curry paste
- 2 T smooth peanut butter
- 1/2 cup finely chopped fresh cilantro
- 1 pound sweet potatoes, peeled and cut into 1/2″ dice
- 1 T coconut or peanut oil, divided
- 12 ounce package of superfirm tofu, pressed and cubed
- salt to taste
- 2 T tamari, divided
- 4 shallots, thinly sliced
- 3 cups broccoli florets
Heat the coconut milk and 1 cup water in a skillet over medium-high heat. Whisk in curry paste, peanut butter, 1 T tamari, and cilantro. Add sweet potatoes. Lower the heat and cover.
Heat another skillet over medium heat, with 1/2 T coconut or peanut oil. Add the tofu cubes. Let the tofu get a nice sear for about 5 minutes, then season with salt and 1 T tamari. Shake up the pan to move the tofu around. Cook for another 3 minutes or so and then add to the curry mixture.
Using the same pan you used to cook the tofu, add the rest of the coconut oil (1/2 T). Add the shallots and fry until they start to brown. Flip and brown on the other side – cook until they’re a little crispy. Remove from heat and set aside. Meanwhile, steam the broccoli until tender. Once cooked, add to the curry mixture and stir to incorporate.
Serve over rice (we like forbidden rice, but brown rice is good too) and top with crispy shallots (they add a lot of flavor, so don’t skip them!). Nutrition information below is only for the curry, not any rice. There are 4 big servings per recipe. You will not go hungry!