Red Curry with Edamame Fettuccine and Tofu
Planet Plant-Based Coconut Oil for frying 200 g tofu
3 tbsp Planet Plant-Based Coconut Aminos, (divided)
1 tbsp ginger, finely chopped
2 garlic cloves, finely chopped
1 red onion, thinly sliced
1 can coconut milk (400 ml)
2 tbsp red Thai curry paste
2 tbsp Planet Plant-Based Peanut Butter
1 tsp Planet Plant-Based Date Syrup
1 handful of fresh spinach
1 bunch fresh coriander, chopped
200 g Planet Plant-Based Edamame Fettuccine
Sesame seeds or peanuts to garnish
Cut the tofu into cubes. Melt the coconut oil in a pan and add the tofu cubes and 1 tbsp coconut aminos. Flip them over once or twice so they brown on all sides. Set aside.
In a large pot melt the coconut oil and add the ginger, red onion and garlic. Stir for a minute until fragrant. Add the coconut milk, red curry paste, peanut butter, 2 tbsp coconut aminos and date syrup and let simmer for 10 minutes.
In the meantime, boil the fettuccine for 3-4 minutes.
Drain the pasta, add to the curry and add the fresh spinach and coriander. Top with the tofu and garnish with sesame seeds or peanuts.