2-3tablespoonspeanut butteror more for a stronger peanut flavor
14ozcan coconut milkI use light you may use full fat
2tablespoons+ 1 teaspoon thai red curry paste
1/2cupwater
1teaspoonsoy sauceor tamari if gluten-free
3teaspoonrice vinegar
1.5teaspoonsrirachaadjust to taste
1-2teaspooncoconut sugaradjust to taste
1/4teaspoonturmeric powder
saltto taste
200gramsextra-firm tofucut into cubes
1/3cuppineapple cubesI used canned pineapple cubes
juice of 1 lime
cilantroto garnish
Instructions
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!