Easy Vegan Tofu Curry

Sriracha tofu and mixed veggies in a peanut sauce

This house seems to really like Thai or Chinese cuisine inspired food. That being said, the most likes are for a peanut butter based sauce than a coconut milk based one. Mildly spicy, a tad tangy, some umami and a lot of sweetness. Yes, sweet and spicy with an emphasis on sweet. I add sweetness to such curries in the form of Cane sugar, Coconut Palm sugar, Pomegranate molasses, Honey or Jaggery. I do a round robin or simply go for the bottle that isn’t running low ;).

Half of this household likes the sriracha. M drizzles it over any food that is not as spicy as it should be…hello…mom cook here…I had no choice :). The chili heat in this house is mild. If one needs more then it is sriracha or red chili flakes to the rescue. A few years ago we found sriracha flavored tofu at Sprouts Market and we liked it. M decided to start making it at home.He goes the whole 9 yards (magician and all) but I love shortcuts. So here is my recipe. I pan fried the tofu coated in rice flour and sriracha and added it to stir fried veggies in a peanut butter, soy sauce mix.

The COVID19 pandemic and the Shelter in place due to that has left me with access to only certain veggies. I am using what I can find in the stores when I go grocery shopping, taking necessary precautions of course.

Ingredients :

For the tofu fry :

  1. Organic Firm tofu – 1 block – 14 oz (press all the water out until tofu is firm enough)
  2. Salt to taste
  3. Rice flour – 1 Tablespoon
  4. Sriracha – 1 teaspoon or to taste
  5. Freshly cracked black pepper – 1/2 teaspoon (optional)
  6. Oil to shallow fry 2 tablespoon

How to :

  1. Cube the drained tofu into desired size and coat it with all the above ingredients. Make sure all the cubes are coated well in the dry rub.
  2. Heat a shallow, wide pan/skillet over medium heat and add neutral flavor oil of choice. I used avocado oil.
  3. Arrange the coated tofu cubes in a single layer on tha skillet and let it fry in medium heat. Let it brown to your liking and then flip them over to the other side.
  4. Key is to not keep tossing or flipping the tofu for at least 3 minutes on each side. Make them as crispy as you want. This can be a snack by itself, we love it !

For the veggie stir fry :

  1. Green bell peppers, carrots and canned baby corn – 2 cups (use any veggies you like)
  2. Red onion – small-thinly sliced
  3. White sesame seeds – 1/2 teaspoon
  4. Dry red chili flakes – 1/2 teaspoon
  5. Rice wine vinegar – a splash (keeps the color of the veggies)
  6. Salt to taste
  7. Ginger Garlic paste 1 tablespoon

Heat the same skillet that we fried the tofu in, add some oil to it. Add the sesame seeds, red chili flakes and the sliced onions. Fry for 2 minutes,then add the ginger garlic paste. Let it cook until the raw smell is gone. Now add the veggies, some salt and a splash of rice wine vinegar. Stir fry for 2-3 minutes, do not over cook the veggies, they must have a bite to them. Add salt to taste. Hold the salt a little shy of your usual amount. Soy sauce will fix it.

The sauce :

  1. Sriracha 1/2 teaspoon
  2. Tomato paste 1 teaspoon
  3. Coconut sugar 1 Tablespoon
  4. Peanut butter 2 Tablespoon
  5. Soy sauce 2 teaspoon (reduced sodium)
  6. Corn starch 1 teaspoon
  7. Water 2 teaspoon
  8. Cane Sugar 1 to 2 teaspoon (optional)

Now mix all these sauce ingredients in a small bowl and add it over the veggies cooking in the skillet. Let it simmer for 2 minutes, when the sauce thickens and everything comes together take it off the stove. Transfer to a ceramic serveware so that you don’t overcook the veggies.

Serve over cooked brown rice or white rice or even noodles of your choice. Enjoy your meal. I hope you like it as much as we did. Thank you for stopping by!

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