Here is the second instalment in my suite of immune-boosting recipes, ready to steel us against the change of seasons and get us winter proof. It’s a protein-packed little number that easily fits into your weeknight dinner repertoire, and it’s loaded with the good stuff!
I think of this Ginger Peanut Tofu Curry as the marriage between a tomato-based curry and satay sauce… But without the sugar. Sound strange? It’s deliciously creamy and nutty, with just a hint of chilli and incredibly warming from the fresh ginger root and turmeric. My favourite part? The tofu is baked first, giving it texture and body to stand up to such a sauce. Genius, right? Can’t take credit, this curry is inspired by a recipe in Bryant Terry’s new cookbook Afro-Vegan – his finest work yet! Based on the flavours of Tanzanian fish curry, the sauce needs to be in your winter arsenal of flu-fighting, immune-boosting recipes to see you through the cold nights that are a comin’.
Titbit: Ginger (zingiber officinale) is a flowering plant that has arhizome/root commonly used in both culinary and medicinal purposes. A native to India (who is still the largest producer of ginger globally), it was exported to Europe in the first century AD where it was used extensively by the Romans. Most commonly used to aid digestion and nausea, ginger is great for many parts of the body. The anti-viral and anti-bacterial nature of ginger makes it perfect to include during the cooler months, as well as its ability to warm the body by raising circulation and cleanse the blood. Whilst ginger can be bought dried , powdered, as oil, tinctures or extracts, most herbalists recommend using fresh ginger for maximum benefits.
I love to share music so here is a song to cook by.
Ginger Peanut Tofu Curry
Use whatever green leafy veg you have available to you, and cook till just wilted. I suspect you could use almond butter here too, if you’re averse to peanuts, but haven’t tested it myself.
Adapted from Bryant Terry’s “Tofu with Mustard Greens” from Afro-Vegan.
Prep time: 10 min
Cook time: 30 min
Ginger Peanut Tofu Curry
500g firm tofu, cut into 1.5cm cubes
3.5 tbls olive oil
3/4 tsp sea salt
1/2 tsp mustard seeds
200g | 1 large onion, roughly chopped
3 cloves garlic, finely chopped
40g | large thumb size piece ginger root, grated
1 tsp ground turmeric
1 tsp ground cumin
1/8 tsp ground cardamon
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 x 400g tin of diced tomatoes
2 tbls natural peanut butter
375ml | 1.5 cups vegetable stock
1 bunch spinach, trimmed and shredded (or other leafy greens)
Fresh coriander leaves (cilantro) and cooked rice, to serve.
Set your oven to 220C.
On a lined baking tray, toss your tofu with 1/2 tbls of olive oil and 1/4 tsp of salt. Spread out in a single layer and bake for 30 min, till golden and crisp – tossing half way through.
In a large saucepan over medium heat, fry the mustard seeds in the remaining olive oil till starting to pop – 1-2 min. Add the onion and cook till soft and starting to colour – 5 min. Stir in the ginger, garlic, spices and remaining salt and cook for a further minute till fragrant.
Add the tomatoes and peanut butter, stir till combined and then mix in the stock. Bring to a boil and then lower to a simmer, cooking uncovered for 10 mins or so, till it is a rich sauce. (I let the curry simmer till the tofu is done baking).
Stir in the tofu and spinach and cook for a couple more minutes till spinach has wilted and tofu slightly softened – 2 min. Taste and season with additional salt and pepper, if desired.
Serve topped with fresh coriander and alongside some steamed rice or flat bread.
Will keep airtight refrigerated up till 5 days. Though tofu will lose some texture, it will still taste delicious.