Jun 09, 2013
Baked Curried Tofu with Snow Peas and Thai Peanut Sauce
I’m very excited that I have published my very first Helyn’s Healthy Kitchen video for this post! It’s just a short instructional video, featuring… my hands. Haha! It was sort of a test video to see how it would look and how I could upload it, etc. It worked great so look for more videos coming soon!
This dish may sound complicated but it’s really pretty easy to make. The peanut sauce is really the star here, as it ties everything together and has a wonderful flavor! We picked up a small grill yesterday and I really wanted to grill the tofu, but just didn’t have time to prepare it and wait for the coals to get hot.
I cheated a little on the yummy peanut sauce. I used a pre-made curry paste. I found every flavor of curry in the form of pastes at one time in an Asian market and I’ve never let them out of my sight since. They make it incredibly easy to prepare curry dishes! They do have a bit of salt but, used sparingly, they work fine with my limited sodium intake. When I want more heat, I simply add more chilies or hot sauce. I have a link to the red curry paste I used in this dish (below) that takes you to my Amazon store. But if you have an Asian market near you, try finding it there first. They are usually about $1 per can in the stores—much cheaper than online. You can serve this with whole grain rice or noodles. I used 100% buckwheat noodles and it was a perfect marriage.
Ingredients:
- 1 package extra firm tofu
- ½ pound snow peas
- ½ pound sliced mushrooms
- ~ 2 tsp curry powder
- 1 tsp toasted sesame oil
- 1 green onion stalk, chopped
- 1 TBS gomasio
~ for the sauce
- ¼ cup smooth, organic peanut butter
- ½ cup water
- 1 TBS red curry paste
- ½ TBS date sugar
Directions:
- Preheat oven to 375 degrees F.
- Wrap the tofu in some paper towels and gently squeeze as much water from it as possible.
- Cut it into about ½” slices.
- Lightly oil the bottom of a casserole dish large enough to accommodate the tofu slices and lay them on the dish. Sprinkle with a bit of curry powder.
- Bake for 30 minutes. Flip, sprinkle more curry and bake 20-30 more minutes until they are firm and a little golden brown on the edges.
- Make the sauce by whisking together all of the sauce ingredients. Heat until warm in small pot and set aside, keeping warm on low heat.
- Make the noodles or rice, per directions.
- Get a sauté pan hot over medium heat and add the mushrooms and a bit of water. Simmer, adding more water as needed to prevent sticking, until mushrooms are tender.
- While the mushrooms are cooking, clean and de-string the snow peas (see video below!)
- Add the snow peas at the last possible moment. You only want to heat them through, not cook them. That way they will be nice and crunchy and green!
- When your rice or noodles are done, add the sesame oil and stir gently to combine. If you are using 100% buckwheat, I highly suggest rinsing the noodles in cold water before you do anything with them. Otherwise they will be very sticky and break apart. Putting the hot food on top of them will warm them up a bit.
- Garnish with chopped green onion and gomasio (optional).
Serves 2. Enjoy!
Healthy trails,
14 responses to “Baked Curried Tofu with Snow Peas and Thai Peanut Sauce”
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Hello and welcome to my plant-based kitchen! I look forward to sharing many scrumptious and nourishing recipes with you as well as some evidence-based nutritional information. If you see a recipe you like, please share it! Your comments are always welcome.
The recipe sounds delightful! I was not able to view the video however. It said it was a private video and when I went to view on you tube it said I needed to sign in…please advise how to view the video.
Thanks…really enjoy your posts!
Dianne
Oh wow! Thanks so much for letting me know about the video Dianne! I changed it so it is now "public" instead of private. Hope it works!
GREAT VIDEO! Oh, I can hardly wait for more! Videos are the THING.
…and NO WONDER my snow peas were chewy! (blush)
~Dave
Haha! Thanks Dave! I cant' wait to MAKE more! It was loads of fun 🙂
I love your blog and I just bookmarked this recipe. I love red curry and I'm always on the lookout for ETL-friendly ways of preparing tofu. This looks fantastic!
Thank you Jackie! Enjoy!! 🙂
Tried this tonight and it was terrific, as expected. One question. When do you add the peanut sauce? I poured it over the top at the very end after everything was plated. I know there are no rules, but I'm curious if you add it sooner.
Hi Suzanne,
I add it last, like you did. 🙂
Got the mum, sister and brother to make these for my birthday dinner – yummo…..sauce was quite spicy but really tasty….I got to keep some leftover tofu brown rice and sauce but sadly everything else was demolished!!
Excellent!
tofu and peanut sauce (slightly watered down) were excellent thrown into salads the next couple of days too!
Oh, yum! I've been wanting to make a thai peanut salad dressing… thanks for the reminder!
We liked the curried tofu so much we made it (500g block worth) last night – it's really hot here so I did a buckwheat soba and asian veg (blanched) salad dressed with a variation of the dressing for the marinated mushrooms on your site and topped with a peanut sauce (I made it with PB, soy, lemon juice, chilli, cumin, turmeric, water and coconut essence blitzed in the small blender attachment for the food processor) and crushed peanuts. Even the kids ate it all up. Today for lunch we had it but with konjac pasta instead of buckwheat.
Yum! Sounds great. I never heard of konjac pasta!