Peanut Curry

sub your favorite protein for tofu if it’s not your thing

Ingredients

• 1 Tbsp oil / ghee (I used @miyokoscreamery vegan butter)
• 1 clove garlic, minced
• 1/2 inch fresh ginger, minced
• 1 shallot, sliced
• 1 tsp each of turmeric, curry powder, and ground cumin
• 1/2 tsp garam masala, and red pepper flakes
• dash black pepper
• 1 large spoonful peanut butter
• 1 container extra firm tofu
• 1/4 cup tapioca starch
• 1 tsp coconut aminos
• 5 oz coconut cream
• 2 Tbsp tomato paste
• 1 package wide rice noodles (I used Nona Lim pad see ew rice noodles)
• chopped peanuts + micro greens for toppings

Directions

1. Toss tofu in 1/4 cup tapioca starch, and air fry for 20 mins, turning halfway

2. Heat oil over medium heat and add in garlic, ginger and shallots
3. Add all seasonings
4. Mix in cooked, crispy tofu
5. Stir in tomato paste, pb, and coconut cream and let simmer for 5 mins.
6. Add in wide rice noodles and cook for 2-3 mins
7. Serve with chopped peanuts + micro greens