Thai Peanut Butter Tofu and Forbidden Rice (Khao dum rice)

Simple weeknight Thai peanut butter tofu with black rice. Made with flavorful Thai red curry, coconut milk, creamy peanut butter and plenty of fresh ingredients. It's so good and comes together in under 30 minutes.

The Recipe

Thai peanut butter tofu and forbidden rice

Ingredients

For the tofu:

10 ounces / 284 g firm tofu

1 tablespoon vegetable oil

For the marinade:

2 tablespoons peanut butter

1 teaspoon lemongrass and turmeric paste (sub in turmeric powder)

1 teaspoon red Thai curry

2 garlic cloves, grated

1/2 tablespoon ginger, grated

1/2 cup coconut milk, light

salt to taste

For the rice:

1 bunch of broccoli rabe ( sub in broccoli flowers)

1 teaspoon vegetable oil

2 tablespoons soy sauce

8 ounces / 227 g of precooked black Thai rice (Khao dum rice)

3 tablespoons hoisin sauce

1/4 cup / 60 ml water

Instructions

1. For the rice heat oil in a large pan and cook broccoli about 5 minutes. Add soy sauce, hoisin sauce, water and precooked rice and cook on medium heat for about 10 minutes.

2. In another pan heat oil and add tofu. Cook tofu on both sides for about 10 minutes or until golden brown. Meanwhile prepare the marinade. Combine peanut butter, lemongrass/turmeric paste, red curry paste, grated garlic cloves, ginger, salt and coconut milk. 

3. Add marinade to tofu and cook for 2 minutes until tofu gets sticky and covered by the marinade. Serve the peanut butter tofu with black rice and broccoli. ENJOY!