Curry mit Sticky-Tofu, Kraut & Sriracha

Curry with sticky tofu, cabbage & sriracha

Hello Sun? It's not really warm yet - so we warm up with a curry. With black noodles, sticky tofu, cabbage & sriracha. Also tastes delicious with SUUR Love Craft Kraut Kimchi-Style and our Lemon Sriracha. And of course, mie, soba noodles or rice also work as a side dish.

Ingredients for 2-4 people:⁠

4-8 tablespoons SUUR Love Craft Herb Turmeric & Curry⁠
1 onion⁠, peeled and diced⁠
1 garlic clove, peeled⁠
1 thumb-sized piece of ginger, peeled⁠
approx. 1/2 tbsp curry powder (depending on how hot it is)⁠
1 tbsp coconut oil⁠
1 can of coconut milk⁠
500 ml vegetable broth⁠
1/2 red bell pepper, washed and cut into chunks⁠
1 zucchini, washed, halved and cut into pieces⁠
2 good handfuls of baby spinach⁠
100-200 g black rice noodles (here from @terrasana_positive_eating)⁠

To taste: ⁠
soy sauce⁠
For the tofu:⁠
250 g natural tofu, diced⁠
1 tbsp coconut oil⁠
1-2 tbsp soy sauce⁠
1 tbsp rice syrup⁠
1 tbsp peanut butter⁠
1-2 tbsp sesame⁠

Heat coconut oil in a saucepan and sauté the onion cubes over medium heat for 5 minutes. Press in the garlic, grate in the ginger and add the curry powder - fry everything briefly. ⁠

Pour in coconut milk and vegetable broth. ⁠

Add the peppers and zucchini and cook for about 5 minutes, then add the spinach and continue cooking for about 1 minute. taste. ⁠

For the tofu:⁠
Mix the sauca sauce, peanut butter and rice syrup.⁠

Heat coconut oil in a pan and sauté the tofu cubes over high heat until brown and crispy. Add the sauce mix and cook over low heat while stirring until the tofu is evenly coated. Add the sesame seeds to the pan and stir. Set tofu aside.⁠

Prepare noodles according to package instructions. ⁠

Serve the curry with noodles, tofu and cabbage in bowls.⁠ Serve with plenty of Sriracha!⁠

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