John Myers
Tofu and Vegetables in Peanut Coconut Sauce
The perfect tofu and vegetables in peanut coconut sauce recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 1 Pc. Red chilli pepper
- 1 Pc. Broccoli, approx. 500 g
- 1 Pc. Aubergine
- 1 Pc. Yellow pepper
- 1 Pc. Red pepper
- 200 g Tofu rosso
- 2 tbsp Sunflower oil
for the sauce:
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar or mild white wine vinegar
- 4 tbsp Peanut butter
- 400 ml Coconut milk
- Salt pepper
- Gomasio sesame salt
- Finely dice the onion, garlic, chilli pepper and ginger and sauté in the heated oil in a large pan. Divide the broccoli into florets, dice the tofu, cut the peppers into strips, halve the aubergine lengthways and cut into fine slices.
- Put everything in the pan and fry all over for a few minutes.
- For the sauce, stir together the soy sauce, vinegar, 2 tablespoons of water and peanut butter. Add to the pan with the coconut milk, stir well, bring to the boil and then simmer over medium heat for about 15 minutes.
- Season to taste with salt, pepper and gomasio. Serve with rice. If you like, sprinkle coarsely chopped salted peanuts over the dish.
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