Curried Peanut Sauce Bowl with Tofu & Kale

Curried-Peanut-Sauce-Bowl1

This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate … I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.

Serves: 4

For the tofu: 

  • 1 tablespoon olive oil 
  • 14 ounces extra–firm tofu, cut into 3/4–inch cubes 
  • 1/4 teaspoon salt 

For the sauce and kale: 

  • 2 teaspoons olive oil 
  • 1 tablespoon minced fresh ginger 
  • 3 cloves garlic, minced 
  • 1 cup water 
  • 1/2 cup smooth peanut butter 
  • 2 teaspoons curry powder (see Note) 
  • 2 tablespoons rice vinegar 
  • 2 tablespoons tamari 
  • 2 tablespoons agave nectar 
  • 1 teaspoon sriracha 
  • 1 bunch kale, stems removed, torn into pieces 
  • Pinch of salt 

For serving: 

  • 4 cups cooked brown rice, quinoa, or rice noodles 
  • Sriracha (optional) 
  • Fresh cilantro (optional) 

This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking the plate, and, once everything is totally gone, sniffing around your kitchen like an addict wondering if maybe you spilled a little somewhere. I love it with some flash–steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. 

Prepare the tofu: You’ll need a cast-iron pan, or something nonstick that can take very high heat. Preheat the pan over high heat. Once the pan is good and hot, apply the olive oil in a thin layer. Add the cubed tofu and sprinkle with the salt. The tofu should immediately sizzle when it hits the hot the pan; otherwise, turn up the heat. Cook for about 7 minutes, tossing often, until it’s nicely browned. 

Prepare the Sauce: Preheat a 2-quart saucepan over medium-low heat and add the oil. Sauté the ginger and garlic in the oil for about 30 seconds.

Add the water and deglaze the pan, then turn up the heat a bit. Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamari, agave, and sriracha. As the ingredients heat up, the peanut butter will blend smoothly into the water as you stir. It should take 5 minutes or so, stirring often. Taste for seasonings, especially to see if you like the level of curry, and add more if you like. 

Curried Peanut Sauce Bowl by Isa Chandra Moskowitz from Post Punk Kitchen

Prepare the Kale: Get your steaming apparatus ready. Place the kale in the steamer and sprinkle on a pinch of salt. Steam for about 5 minutes, until soft but still with a little spring to it. 

To Assemble: Spoon the rice into bowls. Add the kale, then the tofu, and smother in the peanut sauce. Top with sriracha and cilantro, if you like. 

Note: I use S&B Oriental Curry Powder for this, the kind that comes in a red–and–yellow container. It has star anise in it, and I love the matchup of star anise and peanut. It will still be good with any curry powder, but if you can fi nd some of this brand, snatch it up.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *