Swimming Rama Tofu with Spicy Peanut Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
