Pra Ram Tofu

By Jen Booker

April 29, 2018

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2-4 or more as a lunch


For the meal

1.5 cups fresh spinach leaves , roughly chopped

14 oz firm tofu

For the sauce

1/2 cup + 2 tbsp natural creamy peanut butter

3-4 tsp maple syrup

1/4 cup rice vinegar

2 tbsp fresh coriander , finely chopped

3 cloves garlic , minced

1-2 tbsp tamari , or soy sauce

1 teasp red crushed pepper

1/4-1/2 cup warm water


1Press the tofu

2Then make the sauce

3Whisk all the ingredients listed for peanut sauce, adding the warm water last

4Cut the tofu into small cubes and pan fry on medium-high heat with 2 tbsp cooking oil

5Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides

6Combine pan fried tofu, chopped spinach, and prepared peanut sauce

7Mix together on low-medium heat for 5-10min until the spinach is slightly cooked and the tofu has time to marinate in the sauce

8Be careful not to let the sauce simmer and start to thicken too much. You can stir in a small amount of water if needed.

9Serve hot over cooked rice, quinoa, or fresh spinach for a lighter version and with broccoli and baby sweetcorn


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