Peanut Butter Tofu Curry (Quick, Easy, Vegan)

We have a brand new, super flavourful, warming, delicious recipe for you today! This tofu curry is really silky and lush because of the peanut butter, which complements the crunchy veg perfectly. The flavour is wonderfully warming, making it a great dinner choice for a rainy day like today. This recipe is part of our series of quick and easy dinners, meaning it requires no hassle and only about 25 minutes of your time! Honestly, we think you’re going to love this curry - we were licking our bowls clean! Happy Cooking, H&I x Ingredients: 280g block smoked tofu 1 tbsp coconut oil 2 cloves garlic 2 inches ginger 4 spring onions 1 tbsp soy sauce 3 tbsp vegan red thai paste 1 tsp sugar 1 400g tin coconut milk 100g vegetable stock 3 tbsp peanut butter 2 carrots 1 red pepper 100g sugar snap peas 1 lime To Serve: 15g coriander leaves 4 tbsp peanuts 4 tbsp crispy onions 500g basmati rice Chilli flakes to taste If your tofu needs pressing, press it in the tofu press for 10 minutes | Cut the tofu into 1cm cubes | Spread the tofu cubes out on the baking tray, put the tray in the oven and roast for 15 minutes Peel and grate the garlic and ginger | Trim and finely slice the spring onions at an angle | Peel and cut the carrots into batons | Halve, deseed and slice the pepper Warm the coconut oil in the wok over a medium high heat | Add the ginger, garlic and spring onion to the pan and stir for 30 seconds | Add the soy sauce, red thai paste and sugar and stir for 1 minute | Turn up the heat to high, add the coconut milk and stock to the pan and leave to reduce for 3-4 minutes | Add the peanut butter to the wok and stir it into the sauce | Add the carrots, red pepper and sugar snap peas, squeeze the lime into the wok, stir to cover and simmer for 2 minutes Cook the rice according to packet instructions Finish the curry and serve | Roughly chop the peanuts | Spoon the rice into the serving bowls | Add the tofu to the wok and fold into the curry | Spoon the curry into the bowls | Garnish with coriander leaves, peanuts, crispy onions, reserved spring onions, chilli flakes and serve immediately ----------------------------------------------------------------------------------------------------------------- WANT TO COOK BOSH! FOOD, FASTER? Grab a copy of our new SPEEDY BOSH! Cookbook - all recipes take 20 minutes cooking time or less! http://hyperurl.co/SpeedyBOSH HEALTHY VEGAN Cookbook: http://smarturl.it/BOSHHEALTHYVEGAN BISH BASH BOSH Cookbook: http://smarturl.it/BISHBASHBOSH BOSH! Cookbook: http://smarturl.it/BOSHCookbook BOSH! was created by Henry Firth & Ian Theasby FIND RECIPES AND LOADS OF FREE GOODNESS ON OUR WEBSITE GET 5 FREE RECIPES IN YOUR INBOX EVERY WEEK http://www.bosh.tv