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🍽️ Creamy Peanut Tofu Stew

649 kcal · 30 min · 4 servings

Ingredients

• 250 g Carrots
• 250 g Pumpkin flesh (e.g. Muscat, Hokkaido)
• 1 red bell pepper
• 3 stalks Celery
• Salt
• 500 g Tofu (plain)
• 2 cm fresh Ginger
• 1 Clove of garlic
• 2 tbsp Soybean oil
• 1 tbsp red curry paste
• 400 ml unsweetened coconut milk
• 150 ml vegetable broth
• 100 ml whipping cream
• 1 tsp curry powder
• 1 tsp turmeric
• 1 pinch ground coriander
• 2 tbsp chunky peanut butter
• Pepper (from the mill)
• 1 tbsp fresh chopped cilantro
• 2 tbsp roasted, chopped peanuts

Instructions

1. 1. Peel the carrots and cut them into small, bite-sized pieces.
2. 2. Cut the pumpkin flesh into bite-sized cubes as well.
3. 3. Thoroughly wash the bell pepper.
4. 4. Cut the bell pepper into quarters and remove the inside with the seeds.
5. 5. Dice the deseeded bell pepper into small cubes.
6. 6. Wash the celery and remove any tough fibers.
7. 7. Slice the celery into thin rings.
8. 8. Cut the tofu into cubes with a side length of 2 centimeters.
9. 9. Peel the ginger and the garlic.
10. 10. Finely chop the ginger and the garlic.
11. 11. Heat oil in a large pot.
12. 12. Fry the tofu cubes in the hot oil until golden brown on all sides.
13. 13. Remove the fried tofu from the pot and set it aside.
14. 14. Add the chopped garlic and ginger to the pot.
15. 15. Sauté the garlic-ginger mixture briefly until fragrant.
16. 16. Add the prepared vegetables (carrots, pumpkin, pepper, celery) to the pot.
17. 17. Sauté the vegetables briefly until they are slightly tender.
18. 18. Stir the curry paste into the vegetables.
19. 19. Deglaze the mixture with the coconut milk.
20. 20. Pour in the vegetable broth.
21. 21. Add the cream to the pot.
22. 22. Stir the spices into the liquid.
23. 23. Stir in the peanut butter until it has dissolved.
24. 24. Let the stew simmer on medium heat for about 15 minutes.
25. 25. Add the previously set-aside tofu back into the pot.
26. 26. Gently stir the tofu in to avoid breaking it apart.
27. 27. Season the sauce with salt and pepper to taste.
28. 28. Divide the stew into small bowls.
29. 29. Sprinkle the dish with fresh coriander (cilantro).
30. 30. Add chopped peanuts as a topping.
31. 31. Serve the stew warm.

Nutrition per serving

• kcal: 649
• Protein: 29 g · Fett/Fat: 50 g · Carbs: 20 g