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 fromÂ Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week*Â by Isa Chandra Moskowitz. Â© 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement withÂ Little, Brown and Company.
For the tofu:Â
- 1 tablespoon olive oilÂ
- 14 ounces extraâ€“firm tofu, cut into 3/4â€“inch cubesÂ
- 1/4 teaspoon saltÂ
For the sauce and kale:Â
- 2 teaspoons olive oilÂ
- 1 tablespoon minced fresh gingerÂ
- 3 cloves garlic, mincedÂ
- 1 cup waterÂ
- 1/2 cup smooth peanut butterÂ
- 2 teaspoons curry powder (see Note)Â
- 2 tablespoons rice vinegarÂ
- 2 tablespoons tamariÂ
- 2 tablespoons agave nectarÂ
- 1 teaspoon srirachaÂ
- 1 bunch kale, stems removed, torn into piecesÂ
- Pinch of saltÂ
- 4 cups cooked brown rice, quinoa, or rice noodlesÂ
- Sriracha (optional)Â
- Fresh cilantro (optional)Â
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 flashâ€“steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles.Â
Prepare the tofu:Â Youâ€™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 itâ€™s nicely browned.Â
Prepare the Sauce:Â Preheat a 2-quart saucepan over medium-low heat and add the oil. SautÃ© 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.Â
Prepare the Kale:Â 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.Â
To Assemble:Â 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.Â
Note: I use S&B Oriental Curry Powder for this, the kind that comes in a redâ€“andâ€“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.
Per serving: 598 calories; 27.8g fat; 732.4mg sodium; 504.6mg; 66.9g carbs; 7.1g fiber; 9.9g sugar; 25.7g protein
*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!