Spicy Thai Braised Tofu

I just made this delicious dish of Spicy Thai Braised Tofu, which literally had my mouth watering. You wont be disappointed. It’s a beautiful warm evening here in Melbourne, and despite this dish having a little kick to it, it wasn’t too hot that it had me running for a cold hose down! (Although, on second thoughts – that does sound so very tempting…)

Give it a whirl and let me know what you think! (the dish… not the skinny dipping!) Oh heck – why not try that too?!

(Serves 4)

Sugar Free, Vegan, Gluten Free

Ingredients

500g tofu (cut into cubes – I used soft but you can use firm if preferred)
1 red onion (chopped)
1 red pepper/capsicum (chopped)
1/2 butternut squash (cubed)
1/2 cup of unsalted, natural peanut butter
Thumb sized piece of fresh ginger (grated)
2 tbsp organic tomato paste
6-7 leaves of kale (stems removed)
1 bunch of Bok Choy (roughly chopped)
1-2 tsp chilli flakes
1 tsp turmeric
1 tsp smoked paprika
2 cups no-salt added vegetable stock
Coriander to garnish
Himalayan Sea salt and cracked pepper to season|
Coconut Oil

Method

Preheat the oven to 180 degrees. Place tofu cubes on a lightly oiled baking tray and sprinkle with paprika and turmeric. Bake for 30mins, turning after 15mins.

Heat a large sauté pan and add onion, red pepper and ginger with 1-2 tsp of coconut oil. Cook until onion has softened. Add the chilli flakes, cubed butternut squash and Bok Choy and cook for a further one minute.

Stir in the vegetable stock, tomato paste and peanut butter and bring to the boil. Season with Himalayan sea salt and black pepper. Add kale leaves, stirring occasionally to allow them to wilt down. Add baked tofu, cover, reduce to a simmer and cook for a further 15minutes or until the butternut squash is tender. Add more water if needed.

Stir in lime juice and garnish with chopped coriander to serve.