Instant Pot Thai Peanut Tofu Pineapple Curry
Vegan Thai Peanut Tofu & Pineapple Curry - all made in the Instant Pot!
dried red chili
broken into pieces
small white onion
or more for a stronger peanut flavor
can coconut milk
I use light you may use full fat
+ 1 teaspoon thai red curry paste
or tamari if gluten-free
adjust to taste
adjust to taste
cut into cubes
I used canned pineapple cubes
juice of 1 lime
Press saute mode on instant pot, once the pot heats up add olive oil. Break the dried red chili into two and add to the oil.
Add onion and saute for a minute. Add cashews and saute till they start changing color.
Add grated ginger and garlic and saute for a minute till you get nice aroma.
Meanwhile in a bowl whisk together peanut butter, coconut milk, water and thai red curry paste. You might need to heat this mixture a little so that the peanut butter mixes completely.
Add this mixture to the pot once ginger-garlic are fragrant. Give it a good stir.
Then add soy sauce, rice vinegar, sriracha, coconut sugar, turmeric powder and salt. Stir to combine.
Now add cubed tofu pieces to the pot and mix. I used extra-firm tofu and pressed it with a hard object for 20 minutes prior to using it in the recipe.
Cover the lid, cancel the saute mode. Press the manual button, adjust pressure to high and and cook on manual high pressure for 2 minutes.
Quick release as soon as 2 minutes are up.
Cancel "keep warm" mode and press the saute mode again.
Add pineapple pieces and let it simmer for 1-2 minutes. You can adjust consistency of the curry at this point. Add water if it's too thick for your liking.
Squeeze in some fresh lime juice.
Garnish with cilantro and serve the thai peanut tofu pineapple curry with rice!
Get recipe at: https://www.cookwithmanali.com/instant-pot-thai-peanut-tofu-pineapple-curry/