Curried Peanut Sauce Bowl With Tofu & Kale Recipe

Name: Curried Peanut Sauce Bowl With Tofu & Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 14 ounces extra firm tofu cut into 3/4-inch cubes; 1/4 teaspoon salt; 2 teaspoons olive oil; 1 tablespoon fresh ginger minced; 3 cloves garlic minced; 1 cup water; 1/2 cup smooth peanut butter; 2 teaspoons curry powder; 2 tablespoons rice vinegar; 2 tablespoons tamari; 2 tablespoons agave nectar; 1 teaspoon Sriracha; 1 bunch kale stems removed, torn into pieces; 1 pinch salt; 4 cups cooked brown rice quinoa, or rice noodles

Servings: persons

1 tablespoon olive oil
14 ounces extra firm tofu cut into 3/4-inch cubes
1/4 teaspoon salt
2 teaspoons olive oil
1 tablespoon fresh ginger minced
3 cloves garlic minced
1 cup water
1/2 cup smooth peanut butter
2 teaspoons curry powder
2 tablespoons rice vinegar
2 tablespoons tamari
2 tablespoons agave nectar
1 teaspoon Sriracha
1 bunch kale stems removed, torn into pieces
1 pinch salt
4 cups cooked brown rice quinoa, or rice noodles

1
You'll need a cast-iron pan, or something nonstick that can take very high heat. Preheat the pan over high heat.
2
Once the pan is good and hot, apply the olive oil in a thin layer.
3
Add the cubed tofu and sprinkle with the salt. The tofu should immediately sizzle when it hits the hot pan; otherwise, turn up the heat.
4
Cook for about 7 minutes, tossing often, until it's nicely browned.
5
Preheat a 2-quart saucepan over medium-low heat and add the oil.
6
Saute the ginger and garlic in the oil for about 30 seconds.
7
Add the water and deglaze the pan, then turn up the heat a bit.
8
Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamarin, agave, and sriracha. As the ingredients heat up, the peanut butter will blend smoothly int the water as you stir. It should take 5 minutes or so, stirring often.
9
Taste for seasonings, especially to see if you like the level of curry, and add more if you like.
10
Get your steaming apparatus ready.
11
Place the kale in the steamer and sprinkle on a pinch of salt.
12
Steam for about 5 minutes, until soft but still with a little spring to it.
13
Spoon the rice into bowls.
14
Add the kale, then the tofu, and smother in the peanut sauce. Top with smirch and cilantro, if you like

1142

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 14 ounces extra firm tofu cut into 3/4-inch cubes, 1/4 teaspoon salt, 2 teaspoons olive oil, and more.

Yes, Curried Peanut Sauce Bowl With Tofu & Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Peanut Sauce Bowl With Tofu & Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions