One of my favorite Thai dishes ever is “Swimming Rama.” It’s very simple – just a protein with spinach or other veggies, served with a rich, sweet peanut sauce. Lately that dish has been a little too cloying for my taste, but this homemade version covers everything that’s so good about it – only it’s much, much healthier. The tofu is baked instead of fried before being added to a hot wok with an assortment of veggies, and the sauce is spicy-sweet peanutty heaven. This is a go-to favorite in my house as a “special” Saturday night dinner (I put special in quotes because while it feels special and is absolutely company-worthy, it’s so no-fuss it’s hard to take it too seriously). It’s easy, healthy, and incredibly flavorful – one of those dishes that makes you ask yourself, “who needs takeout, anyway?”
The other great thing about this is that it’s incredibly versatile. Sure, you can make it exactly as written below, chock full of winter veggies. But any other time of year, just use what’s in season. Throw in some zucchini in the summertime or some butternut squash in the fall. Out of noodles? Use rice. This sauce is so good it works with anything you can smother with it (including a spoon while it’s simmering on the stove).
- 1 cup vegetable broth
- ½ cup natural creamy peanut butter
- ½ cup light coconut milk
- 2 Tbsp light brown sugar
- 2 Tbsp soy sauce
- 1 tsp minced ginger
- 2 tsp red curry paste (if vegetarian, ensure your brand does not contain shrimp)
- Sriracha or other hot sauce, to taste
- 2 tsp lime juice or rice vinegar
- 1 lb tofu, sliced into triangles
- 1 Tbsp soy sauce
- 1 Tbsp vegetable broth
- 2 cups baby carrots, sliced
- ½ head of cauliflower, chopped
- 3 cups broccoli florets
- 1 Tbsp vegetable or peanut oil
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 1 small bunch basil leaves, chopped
- ⅓ cup green onions, sliced
- Combine vegetable broth and peanut butter in a small saucepan over medium heat, whisking to incorporate. When combined, add coconut milk, brown sugar, soy sauce, ginger, curry paste, and hot sauce. Bring to a simmer and cook for 5-7 minutes over medium heat, stirring frequently. Remove from heat and set aside.
- Preheat oven to 350 F. Line a baking sheet with parchment or lightly oiled foil.
- Combine the tablespoons of soy sauce and vegetable broth in a small bowl. Dip each piece of tofu in the mixture and place on the baking sheet. Bake 15 minutes per side. Set aside.
- In a large wok, stockpot or veggie steamer, steam carrots, cauliflower and broccoli until tender-crisp. Set aside.
- In a wok or large pot, heat vegetable oil over medium heat. Add pepper and stir-fry for 3-5 minutes, until tender crisp. Add tofu and steamed carrots, cauliflower and broccoli and heat for 5 minutes, stirring frequently.
- Bring the sauce back to a low simmer. Add a bit of additional vegetable broth to thin, if necessary. Remove from heat and stir in lime juice. Serve veggies over rice or noodles and top with sauce, chopped green onions, and basil.
Source: Adapted from Fat Free Vegan
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