Spicy peanut tofu and kelp noodle curry
Impossibly easy, decadent and creamy, a little bit crunchy and clean as can be for a meal with all this flavor. This spicy tofu peanut curry with kelp noodles is a must, must, MUST try.
This week, my husband decided to take over in the kitchen a few times.
I’m a very difficult woman to cook for, but I enjoy when he gets in there because he’s a Capricorn and that means he’s basically great at everything he does.
He surprised me with a peanut-y tofu dish that was out of this world.
I took one bite and immediately said, “I’m cleaning this up, re-designing it with less oil, no sugar or grains, a bit less fat and way more veg for my clients and the blog”.
Sounds cut throat but that’s what I sound like when I’m being sweet and complimentary (because it really was unreal).
But this dish needed some adapting if I was going to have it again, and share it here.
I wanted something lighter, easier to digest, nutrient dense with zero crap but just as delicious.
Made with baked tofu, seasonal vegetables, kelp noodles and a deeply flavorful curry sauce - these spicy peanut tofu noodles are a must try.
Keep scrolling for everything I love about this dish and what you need to know before you set out to make it.
Health Perks
Designed with improving digestion and optimizing energy in mind, by following food combining principals. It is a high protein, non-starchy vegetable meal, and all starches are omitted for the purposes of aiding digestion, promoting regular elimination and minimizing bloat and discomfort (which often happens when you pair proteins and starches together in one meal).
Contains a very minimal amount of oil (just 1 tablespoon for the entire batch). Ideal for anyone looking to reduce their oil intake for health purposes.
Filled with seasonal vegetables, which means it’s micro nutrient dense, fiber filled (keeping you feeling full and help promote elimination) generally health promoting.
Kelp noodles make this dish feel substantial, without any additional fat or sugar, and very minimal calories or carbohydrates. Kelp is also filled with vitamins and minerals and a great natural source of iodine - an essential part of thyroid hormone production.
Contains a good amount of leafy greens for additional nutrient boost. Consuming these on the regular helps protect your brain from degenerative disease, supports your immune system, boosts digestive enzymes, improves gut health and more (the list truly goes on).
Other Thoughts, Tips and Suggestions
You can omit the kelp noodles and use pour the curry on a bed of rice or quinoa if you prefer to have grains with your meal or don’t have kelp noodles.
Try a different food combining option and make this a starch/ vegetable combination by leaving out the tofu and eating the curry with rice (you can leave out the kelp noodles as well since you’ll be pairing the curry with rice).
To reduce the overall fat content, go for a light canned coconut milk.
For a bit of heat top with ground chili pepper flakes
Top with fresh onion, cilantro, mint, or extra squeeze of lime for an additional boost of flavor.
You can make this year round and pair it with different seasonal vegetables to maximize nutritional benefits and flavor.
There’s no such thing as too many leafy greens. To make room for even more than the recipe calls for, use a bit of water to thin out the curry and add whatever greens you have on hand. The more the merrier, if you ask me.
Check out the full recipe below. I think you’re going to love it!
Spicy Peanut Tofu and Kelp Noodle Curry
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Yields: 2-4 servings
Ingredients:
1 pckg of firm tofu, cut into small cubes
1 tbsp coconut oil
1 tbsp garlic, minced
1 knob ginger, grated
5 green onions, thinly sliced (white and green parts)
2 tbsp low sodium tamari
2-33 tbsps red Thai paste
1 can (400g) light coconut milk
Water (to think out)
3 tbsp unsalted peanut butter
carrots, peeled and stems removed then thinly cut
1 red pepper, thinly sliced
1 can of baby corn, drained and rinsed and chopped
1 cup sugar snap peas
1 lime, zest and juice
5 kale leaves, de stemmed and chopped
small handful fresh cilantro
1 pckg of kelp noodles, drained and rinsed
1/2 tbsp chilli pepper flakes
Directions
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper, and spread the tofu on the tray and roast for 15-ish minutes.
Soak your kelp noodles. Place drained and rinsed kelp noodles in a large bowl and fill it with water until noodles are covered. Squeeze lemon juice on top and let sit for 20-30 minutes to soften.
Start your curry. Place a large dutch oven on medium heat, and warm your coconut oil. Add the ginger, garlic and onion and stir until well combined (about 1 minute). Next add your tamari, Thai paste and stir for another minute.
Next add your liquids and peanut butter. Turn heat to high and immediately add the coconut milk to the dutch oven, gently stirring it in. Reduce heat back to medium and let cook until it starts to lightly bubble (about 3-5 minutes). Now, stir in peanut butter. To thin out, add some water (a tbsp or two at a time).
Now, it’s vegetable time. Fold carrots, red pepper, corn and snap peas into the dutch oven. Cover and simmer for an additional few minutes.
Finish it off. Remove tofu from oven, then add it to the dutch oven along with kelp noodles, lime juice and zest, cilantro and leafy greens. Cook until kale has wilted and (about 2 more minutes).
Serve warm. And garnish with additional cilantro or green onions and chili pepper flakes.
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