Summary

Ingredients

• 400 g rice
• 400 g tofu
• 250 g mushrooms
• 0.5 ½ broccoli
• 1 small zucchini
• 3 carrot (s)
• 1 medium onion (s)
• 1 pinch (s) salt

For the sauce: (peanut sauce)

• some oil, (sunflower, vegetable or linseed oil)
• 1 clove garlic
• 2 ½ cm ginger
• 1 tablespoon chili paste (if you like it spicy)
• 250 ml coconut milk
• 5 tablespoon peanut butter
• 1 tablespoon honey
• 2 tablespoon soy sauce
• 40 g sesame seeds
• some parsley, chopped

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Instructions

1. Prepare rice according to the package insert.
2. Prepare the sauce in a separate saucepan, otherwise the vegetables will no longer be crisp at the end. Heat 1 tablespoon of oil in a pan and briefly sauté the garlic, ginger and chili paste on a medium heat. Then add the coconut milk, peanut butter, honey and soy sauce on a low setting and simmer for about 10 minutes.
3. While the sauce is cooking, you can cut the tofu, mushrooms, broccoli, zucchini and carrots into bite-sized pieces and fry them with the chopped onion and a little oil. First fry the tofu at full heat for 2 minutes until crispy, then add the vegetables and fry everything on medium heat for 3 minutes. Season everything with a pinch of salt. The vegetables should still be firm to the bite.
4. If necessary, stir in some normal milk into the sauce and bring to the boil again so that it has a good consistency. Then add the sauce to the vegetable-tofu mix and bring to the boil again for approx. 2 minutes.
5. When everything is ready, arrange the rice and tofu-vegetable curry with the peanut sauce on the plate. For a special kick, I roast a few sesame seeds and sprinkle them over the curry with a little parsley before serving.