Vegan Peanut Curry with Teriyaki Tofu

• For the curry
• 1 tbsp Coconut oil
• 3 pc Chilisred, yellow, orange
• 1 piece Gingerdaumengroß, chopped
• 3 Toes Garlichacked
• 2 tbsp Red curry paste
• 1 tsp Turmeric
• 1 tsp paprika powder
• 0.5 tsp Cinnamon
• 1 pc Sternanis
• 1 tsp Cumin
• 0.5 tsp Corianderground
• 250 ml Coconut milkeasy
• 85 g peanut butter powder
• 300 ml Waterfor peanut butter
• 5 Stem Corianderfresh
• 1 pc bell pepper
• 1 pc Carrot
• 1 pc LimeBattery
• 1 Price Saltto taste
• 1 Price Sugarto taste
• For the tofu
• 400 g Natural Tofudiced
• 2 tsp Turmeric
• 2 tsp garlic powder
• 1 tsp paprika powder
• 2 tbsp food starch
• 5 tbsp Teriyaki sauce
• 30 ml Waterfor Teriyaki
• Supplement
• 250 g Rice

Instructions

1. 1

   Prepare aromabasis

   Sauté chili, ginger, and garlic in coconut oil, then add curry paste and all spices.

2. 2

   Prepare curry sauce

   Deglaze with coconut milk and stir in the peanut butter mix until a creamy consistency is achieved.

3. 3

   Add vegetables

   Add coriander, paprika, carrot, and lime juice and let simmer for 10 minutes.

4. 4

   Season and fry tofu

   Mix tofu with turmeric, garlic powder, paprika powder, and cornstarch, then sauté in a pan.

5. 5

   Glazing Tofu

   Add teriyaki sauce with water to the tofu, reduce it, and let it caramelize until it becomes translucent.

6. 6

   Complete and serve

   Season the curry with salt and sugar and serve it together with the rice and glazed tofu.