Swimming Rama Tofu with Spicy Peanut Curry Recipe

Introduction

Swimming Rama Tofu is a vibrant and creamy vegan dish that combines rich peanut sauce, fragrant red curry, and tender tofu. It’s a deliciously satisfying meal that’s perfect for anyone craving bold flavors with a healthy twist.

Ingredients

• 1/2 cup creamy natural peanut butter
• 1/4 cup organic brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 3/4 cup full-fat coconut milk
• 1 tablespoon vegetable oil
• 1 (16 ounce/454 gram) package super-firm tofu, drained and cubed (1/2-inch)
• 3 garlic cloves, minced
• 2 teaspoons vegan red curry paste
• 6 ounces fresh spinach
• 1/4 cup roasted and salted peanuts, chopped
• Cooked rice, for serving

Instructions

1. Step 1: To make the sauce, whisk the peanut butter, brown sugar, soy sauce, and lime juice together in a medium bowl. Whisk in the coconut milk until the mixture is smooth. It should be thick but pourable. Thin with a few splashes of water if needed. Taste and adjust seasonings. Set aside.
2. Step 2: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu cubes in an even layer. Cook for about 10 minutes, flipping the pieces once or twice, until browned on multiple sides.
3. Step 3: Push the tofu to the back of the skillet. Add the minced garlic and red curry paste to the empty space. Sauté together for about 1 minute, stirring constantly, until fragrant.
4. Step 4: Add the fresh spinach and prepared sauce to the skillet. Stir well to mix in the curry paste fully. Simmer gently until the spinach wilts, about 2 minutes. Remove from heat.
5. Step 5: Serve the tofu and sauce over cooked rice. Top each serving with a sprinkle of chopped roasted peanuts for crunch.

Tips & Variations

• Use firm or extra-firm tofu for best texture and less breakage when cooking.
• Adjust the heat by adding more or less red curry paste according to your preference.
• Try swapping spinach with kale or bok choy for a different leafy green flavor.
• For a nuttier taste, toast the peanuts lightly before chopping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nut butter instead of peanut butter?

Yes, almond or cashew butter can be used, but they will slightly change the flavor profile. Peanut butter gives the most authentic taste for this dish.

Is this dish gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Always check the labels of your ingredients to ensure they meet gluten-free standards.

Swimming Rama Tofu with Spicy Peanut Curry Recipe

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★★★★★

4.9 from 139 reviews

Swimming Rama Tofu is a vibrant and creamy vegan curry dish featuring super-firm tofu simmered in a rich and tangy peanut coconut sauce with fragrant red curry paste and fresh spinach. This flavorful Southeast Asian-inspired recipe offers a perfect balance of savory, sweet, and tangy notes, served best over steamed rice and topped with crunchy roasted peanuts for texture.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Sauce

• 1/2 cup creamy natural peanut butter
• 1/4 cup organic brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 3/4 cup full-fat coconut milk

For the Tofu and Curry

• 1 tablespoon vegetable oil
• 1 (16 ounce/454 gram) package super-firm tofu, drained and cubed into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 teaspoons vegan red curry paste
• 6 ounces fresh spinach
• 1/4 cup roasted and salted peanuts, chopped
• Cooked rice, for serving

Instructions

1. Prepare the Sauce: In a medium bowl, whisk together peanut butter, brown sugar, soy sauce, and lime juice until smooth. Gradually whisk in coconut milk until the sauce is thick but pourable. Thin with water if needed. Taste and adjust seasonings as necessary. Set aside.
2. Cook the Tofu: Heat vegetable oil in a large skillet over medium heat. Once hot, add tofu cubes in a single layer. Cook for about 10 minutes, flipping the cubes occasionally to brown on multiple sides evenly.
3. Sauté Aromatics: Push the tofu to one side of the skillet. Add minced garlic and red curry paste to the free space. Stir frequently and sauté for about 1 minute until fragrant.
4. Combine and Simmer: Add fresh spinach and the prepared peanut sauce to the skillet. Stir well to incorporate the curry paste into the sauce. Bring the mixture to a gentle simmer and cook just until the spinach is wilted, about 2 minutes. Remove from heat.
5. Serve: Spoon the curried tofu and spinach over cooked rice. Garnish each serving with a sprinkle of chopped roasted peanuts for added texture and flavor. Enjoy immediately.

Notes

• Use super-firm tofu to ensure cubes hold shape during cooking.
• If the sauce thickens too much upon standing, thin with a splash of water or coconut milk before reheating.
• Adjust red curry paste quantity based on desired spice level.
• Serve with jasmine or basmati rice to soak up the sauce.
• This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.

Keywords: vegan tofu curry, peanut sauce tofu, Thai tofu recipe, red curry tofu, spinach tofu curry