This curried peanut sauce is above and beyond restaurant quality. I have doubled the sauce portion of the recipe because you are going to want more. This heats up well so if you’ve got leftovers, consider yourself lucky! Great over rice but even better on quinoa.
For the Yams: Preheat oven to 400 F. Peel and cube yams and toss with olive oil, salt and cumin. Roast on metal pan for about 20 minutes or until soft, flipping once after 10 minutes.
Prepare the Tofu: Cut tofu into 3/4 inch cubes. Preheat a cast iron pan over high heat. Add oil once hot and add the cubed tofu. Sprinkle with salt and cook for about 7 minutes tossing often until nicely browned.
Prepare the Sauce: Preheat a saucepan to medium and add oil once hot. Saute the ginger and garlic for about 30 seconds. Add water and once warmed add peanut butter, curry powder, rice vinegar, tamari, agave and sriracha. It will take about 5 minutes with frequent stirring for the sauce to blend and thicken. Add more curry if needed.
For the kale: Steam kale with a pinch of salt for about 3 minutes. You don’t want it too wilted.
To assemble: Spoon rice or quinoa into bowls. Add yams, kale, tofu and smother in peanut sauce. Add cilantro and sriracha.
Adapted from Isa Chandra Moskowitz. “Curried Peanut Sauce Bowl.” Isa Does It
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- For the Yams (orange):
- 1 medium to large orange yam peeled and cubed
- 1 tbsp olive oil
- Pinch of cumin
- salt to taste
- For the Tofu:
- 1 tbsp olive oil
- 14 oz extra firm tofu cut into ¾ inch cubes
- ¼ tsp salt
- For the sauce:
- 4 tsp olive oil
- 2 tbsp minced ginger
- 6 cloves garlic, minced
- 2 cups water
- 1 cup natural smooth peanut butter
- 4 tsp curry powder
- 4 tbsp rice vinegar
- 4 tbsp tamari
- 4 tbsp agave nectar
- 2 tsp sriracha
- For the Kale:
- 1 bunch kale, stems removed torn into pieces
- pinch of salt
- The Rest:
- 4 cups cooked quinoa or brown rice
- Sriracha (optional)
- Fresh cilantro
- For the Yams:
- Preheat oven to 400 F. Peel and cube yams and toss with olive oil, salt and cumin. Roast on metal pan for about 20 minutes or until soft, flipping once after 10 minutes.
- Prepare the Tofu:
- Cut tofu into ¾ inch cubes.
- Preheat a cast iron pan over high heat. Add oil once hot and add the cubed tofu. Sprinkle with salt and cook for about 7 minutes tossing often until nicely browned.
- Prepare the Sauce:
- Preheat a saucepan to medium and add oil once hot. Saute the ginger and garlic for about 30 seconds. Add water and once warmed add peanut butter, curry powder, rice vinegar, tamari, agave and sriracha. It will take about 5 minutes with frequent stirring for the sauce to blend and thicken. Add more curry if needed.
- For the kale:
- Steam kale with a pinch of salt for about 3 minutes. You don't want it too wilted.
- To assemble:
- Spoon rice or quinoa into bowls. Add yams, kale, tofu and smother in peanut sauce. Add cilantro and sriracha.
Another great one! I made it lastnight and my husband and friend were very impressed. 🙂
Yay!! So happy to hear this Dana:)