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Vegan Thai Tofu In Peanut Sauce (Pra Ram)

High protein, good source of fiber

  1. Remove tofu from the package, drain, and place on a plate with a paper towel underneath the tofu and on top of the tofu and place a second plate on top to press out some of the water from the tofu. To speed the process, place a can or heavy pot on the top plate. Allow to drain while you prepare the sauce.
  2. Meanwhile, add the coconut oil to a saucepan over medium heat. Add ginger, chile (if using), garlic, lime, and curry paste and cook for 1-2 minutes.
  3. Add vegetable broth, peanut butter, coconut milk, coconut sugar (or stevia), and soy sauce and whisk to combine. Bring to a boil, then reduce to a simmer. Continue to cook for another 4-5 minutes stirring frequently, until the sauce has thickened slightly. Remove from heat and stir in lime juice.
  4. Press gently on the top plate covering the tofu until the tofu feels mostly dry. Cut into large cubes.
  5. Add the olive oil to a skillet and heat over medium-high heat. When the oil is shimmering, add the cubed tofu and pan fry until golden brown on all sides, 2-3 minutes per side. Remove from heat and transfer to three serving plates.
  6. Meanwhile bring the peanut sauce back to a simmer and once hot, top each of the serving plates of tofu with equal amounts of the sauce.
  7. Serve with steamed veggies of choice.

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Prep time
15 minutes
Cook time
15 minutes
Calories
494 Kcal
Serves
3

Ingredients

For the peanut sauce

  • 1 tablespoon coconut oil
  • 1 teaspoon freshly grated ginger (can sub 1⁄2 teaspoon dried ginger)
  • 1 Thai or serrano chile seeded and minced (optional)
  • 1 garlic clove, minced
  • 1 tablespoon freshly squeezed lime juice (more to taste)
  • 2 teaspoons red curry paste (such as Thai kitchen) (more to taste)
  • 1 cup low sodium vegetable broth
  • 1⁄2 cup natural peanut butter (no added sugar or salt)
  • 1⁄2 cup light coconut milk
  • 1 tablespoon coconut sugar (can sub stevia for sugar free)
  • 2 tablespoons low sodium soy sauce (use coconut aminos for gluten free)

For the tofu

  • 14 ounces extra firm tofu
  • 1 tablespoon olive oil
  • Salt to taste
  • Optional for servings: steamed spinach, riced cauliflower, priced broccoli, steamed broccoli, etc

Nutrition

  • Total fat: 36g
  • Saturated fat: 11g
  • Sodium: 515mg
  • Total carbs: 22g
  • Total sugar: 9g
  • Fiber: 4g
  • Protein: 25g

Instructions

  1. Remove tofu from the package, drain, and place on a plate with a paper towel underneath the tofu and on top of the tofu and place a second plate on top to press out some of the water from the tofu. To speed the process, place a can or heavy pot on the top plate. Allow to drain while you prepare the sauce.
  2. Meanwhile, add the coconut oil to a saucepan over medium heat. Add ginger, chile (if using), garlic, lime, and curry paste and cook for 1-2 minutes.
  3. Add vegetable broth, peanut butter, coconut milk, coconut sugar (or stevia), and soy sauce and whisk to combine. Bring to a boil, then reduce to a simmer. Continue to cook for another 4-5 minutes stirring frequently, until the sauce has thickened slightly. Remove from heat and stir in lime juice.
  4. Press gently on the top plate covering the tofu until the tofu feels mostly dry. Cut into large cubes.
  5. Add the olive oil to a skillet and heat over medium-high heat. When the oil is shimmering, add the cubed tofu and pan fry until golden brown on all sides, 2-3 minutes per side. Remove from heat and transfer to three serving plates.
  6. Meanwhile bring the peanut sauce back to a simmer and once hot, top each of the serving plates of tofu with equal amounts of the sauce.
  7. Serve with steamed veggies of choice.

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