Summary

Ingredients

• 100 g peanuts, roasted
• 1 tablespoon peanut butter
• 1 teaspoon sugar, brown
• 0.5 teaspoon ½ curry paste, red
• 400 ml coconut milk
• 100 ml cream
• soy sauce
• 800 g broccoli, cut into florets
• 4 spring onion (s)
• 400 g tofu, firmer
• 7 tablespoon oil
• 100 ml vegetable stock

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Instructions

1. Caramelize the sugar over medium heat. Stir in the curry paste, add peanut butter, coarsely chopped peanuts, coconut milk and approx. 100 ml water. Bring to the boil, add the cream and let simmer uncovered for 10 minutes. Finally season with soy sauce.
2. Cut the spring onions into oblique slices and dice the tofu. Heat 4 tablespoons of oil in a wok, fry the tofu until golden brown. Then drain on kitchen paper. Discard the fat.
3. Heat 3 tablespoons of oil and fry the broccoli for about 4 minutes over high heat, then deglaze with the vegetable stock. Cook on medium heat for 3 minutes. Stir in the tofu and onions, season with soy sauce and continue cooking for 2 minutes.
4. Serve the peanut sauce with the vegetables. Basmati rice goes very well with this.