End of Summer Vegetables Roasted Thai Style with Tofu

Ingredients

• For the peanut sauce:
• one 13.5 ounce can coconut milk
• 1/2 cup natural peanut butter
• 1 tablespoon Thai-style red curry paste (I use a locally-made variety that is really good, but most well stocked markets have some.)
• 2 teaspoons palm (coconut) sugar (or granulated sugar)
• 1 tablespoon fish sauce
• 2 tablespoons water
• For the roasted vegetables and tofu:
• 1 block firm tofu, pressed, cut into pieces, fry or baked. You can even pan sear them in a bit of cooking oil.
• 4 baby eggplants, sliced lengthwise
• 3 small zucchini, sliced lengthwise
• 1 red bell pepper, seeded and chopped into large pieces
• 1 small cabbage or half a larger one, cut into eighths
• 1 medium onion, sliced into half-moons
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 1 pinch dried red pepper flakes
• 2 sprigs Thai basil
• 1 tablespoon chopped cilantro, for garnish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag