Swimming Rama Tofu

5 from 2 votes

This vegan swimming rama is made with crisp pan-fried tofu and tender spinach in a luscious peanut sauce. A decadent flavor-bomb of a meal that can be whipped up with simple ingredients in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Entree, Main

Cuisine: American, Thai

Servings:

Calories: 669kcal

Author: Alissa Saenz

Ingredients

½ cup creamy natural peanut butter
¼ cup organic brown sugar
3 tablespoons soy sauce
2 tablespoons lime juice
¾ cup full-fat coconut milk
1 tablespoon vegetable oil
1 (16 ounce/454 gram) package super-firm tofu, drained and cubed (½-inch)
3 garlic cloves, minced
2 teaspoons vegan red curry paste
6 ounces fresh spinach
¼ cup roasted and salted peanuts, chopped
Cooked rice, for serving

US Customary - Metric

Instructions

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. You can thin it with a few splashes of water if it's too thick. Taste-test the sauce and adjust any seasonings as needed. Set aside.
Coat the bottom of a large skillet with the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu, arranging the cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so they brown on multiple sides.
Push the tofu to the back of the skillet, then add the garlic and curry paste to the space you created. Sauté the garlic and curry paste together for about 1 minute, stirring constantly, until very fragrant.
Add the spinach and sauce to the skillet. Stir the ingredients well to ensure that the curry paste gets fully mixed into the sauce. Bring the sauce to a simmer and let it cook just until the spinach has fully wilted, about 2 minutes. Remove the skillet from heat.
Serve over rice, topping each portion with a sprinkle of chopped peanuts.

Notes

Nutrition information does not include rice.

Nutrition