Best way to make Swimming Rama Tofu In Peanut Sauce in 30
Craving an easy Thai meal? This vegan Swimming Rama Tofu In Peanut Sauce is a quick, healthy recipe you'll love. Discover how to make it
Ingredients
- 1 block extra-firm tofu (14-16 oz), pressed and cut into 1-inch cubes
- 2 tbsp sesame oil or other neutral oil
- 6 oz fresh spinach
- 1 head broccoli cut into small florets
- 1 large carrot julienned or thinly sliced
- ½ cup creamy peanut butter
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp lime juice freshly squeezed
- 1 tbsp maple syrup or agave nectar
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp sriracha or to taste
- ¼ cup warm water or coconut milk for a creamier sauce
- Optional cooked rice for serving
Instructions
- 1. Prepare Tofu: If your tofu isn't pre-pressed, press it for at least 15-20 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
- 2. Make Peanut Sauce: In a small bowl, combine the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and sriracha. Whisk until smooth. Gradually add the warm water (or coconut milk) a tablespoon at a time, whisking until the sauce reaches your desired consistency. Set aside.
- 3. Cook Tofu: Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove the cooked tofu from the skillet and set aside.
- 4. Cook Vegetables: In the same skillet (or a separate pot with a steamer basket), lightly steam or blanch the broccoli florets and julienned carrots for 3-5 minutes until they are tender-crisp. Add the fresh spinach to the hot pan or steamer and cook just until wilted, about 1-2 minutes.
- 5. Combine & Serve: Return the cooked tofu to the skillet with the vegetables. Pour the prepared peanut sauce over the tofu and vegetables. Toss gently to coat everything evenly. Heat through for 1-2 minutes until the sauce is warmed and bubbling slightly. Serve immediately over cooked rice, if desired.
Notes
For best results, pressing your tofu thoroughly helps achieve optimal crispiness. Adjust the amount of sriracha in the peanut sauce to match your preferred spice level. This dish is fantastic served over brown rice, quinoa, or even rice noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
