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Thai Coconut Curry Tofu

Michelle Blackwood
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Cilantro, leaves

1 tsp

Coriander, ground

3 cloves

Garlic

2 tsp

Ginger

1

Onion, small

1 handful

Peanuts

1

block Tofu, extra-firm

1 cup

Coconut milk

3 tbsp

Bragg's liquid aminos or tamari sauce

1 tbsp

Lime juice

1/2 cup

Peanut butter, creamy

1/4 tsp

Cayenne pepper

1 tsp

Curry powder

1 tbsp

Maple syrup or raw cane sugar

1 tsp

Sea salt

1/2 tsp

Turmeric, ground

1 tbsp

Coconut oil

2 tsp

Sesame oil

1 tsp

Cumin, ground

1/2 cup

Water

1

stalk Lemon grass peeled and chopped finely