This one-pot meal has comfort written all over it! I love cooking Thai cuisine and the instant pot makes it so easy to do at home. This Thai peanut tofu pineapple curry is hearty and packed with bold flavors. Eat it on its own like a stew or pair it with rice, noodles, or even quinoa.
Prep Time: 10 mins
Cooking Time: 25 mins
1 tablespoon olive oil
2 tsp dried red chili flakes
2 small white onions chopped
¼ cup raw cashews
2 teaspoon grated garlic
2 teaspoon grated ginger
2-3 tablespoons peanut butter
14 oz can coconut milk
2 tablespoons + 1 teaspoon Thai red curry paste
½ cup of water
1 teaspoon soy sauce
3 teaspoon rice vinegar
1.5 teaspoon sriracha
1-2 teaspoon coconut sugar
¼ teaspoon turmeric powder
Salt to taste
1 block of firm tofu
1/3 cup pineapple cubes
Juice of 1 lime
Cilantro to garnish
Start by pushing the sure button on your instant pot, once the pot heats up, add olive oil. Add crush red chilies.
Drop-in chopped onion and sauté until translucent. Add cashews, and sauté until they brown slightly. Careful not to burn.
Add ginger and garlic and sauté. Again, be careful not to allow garlic to burn.
While simmering, in a separate bowl, combine peanut butter, coconut milk, water, and Thai red curry paste.
After well combined, stir this mixture into the pot.
Now it’s time to add soy sauce, rice vinegar, sriracha, coconut sugar, turmeric powder, and salt.
Press tofu block with TOFUDEE Tofu Press for 20 minutes. When finished, discard the water and slice the tofu into bite-size pieces.
Carefully place the tofu into the pot and stir.
Cover, cancel sauté mode. Press the manual button, adjust the pressure to high and cook on high pressure for 2 minutes.
Add pineapple chunks and allow to simmer for 2 minutes.
Squeeze in some fresh lime juice and add cilantro for garnish. This makes for a great soup/stew on its own or you could certainly pair it with rice or even noodles.