YOUR SOLIN GENERATED RECIPE
Crispy Tofu with Creamy Peanut Coconut Curry and Fresh Vegetables
Enjoy a vibrant, plant-powered dish featuring pan-fried crispy tofu paired with a silky, aromatic peanut coconut curry. Mixed with tender lentils and fresh red bell pepper and spinach, this dish offers an exciting blend of textures and flavors, enhanced with warming curry spices and a hint of ginger and garlic for a satisfying meal any time of day.
INGREDIENTS
200g Extra Firm Tofu
0.5 cup Canned Lentils, drained
3 tbsp Light Coconut Milk
1 tbsp Peanut Butter
1 cup Red Bell Pepper, chopped
1 cup Fresh Spinach
1 tsp Coconut Oil
2 cloves Fresh Garlic, minced
1 tsp Fresh Ginger, minced
1 tsp Curry Powder
Salt and Black Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.
In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, and half the curry powder.
Heat the coconut oil in a non-stick skillet over medium heat and add the tofu. Fry until all sides are golden and crispy, about 6-8 minutes. Remove tofu and set aside.
In the same skillet, add minced garlic and ginger. Sauté for about 1 minute until fragrant.
Pour in the light coconut milk and add the remaining curry powder. Stir in the peanut butter until well combined to create a creamy curry sauce.
Add the drained lentils and chopped red bell pepper to the skillet. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld.
Gently fold in the fresh spinach and then return the crispy tofu to the skillet. Stir carefully to coat everything with the curry sauce, heating through for another 2 minutes.
Taste and adjust seasoning with salt and black pepper as needed. Serve warm and enjoy your balanced, flavorful meal.