Curried Peanut Sauce Tofu and Kale from Isa Does It

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I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!

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Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It

Tofu

  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.

Sauce

  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.

Kale

  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.

Assembly

  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.

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Zucchini Noodles with Broccoli and Peanut Miso Sauce

This one doesn’t totally fit into the cleanse, but I am going to pretend like it does 😉 lol

I really love the sauce in this recipe. It is creamy and a little bit salty. I was in heaven *sigh* The fresh zucchini gives this recipe a nice lightness. And the broccoli and chickpeas really fill you up. I wanted to eat seconds and thirds. Super yum and a great way to treat yourself during a cleanse.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

Based on a recipe by The Taste Space

  • 3-4 zucchini, grated
  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 4 cups coarsely chopped broccoli florets
  • 1 shallot, finely chopped
  • 1 tbsp toasted sesame seeds
  • Peanut-Miso-Sesame sauce (see below)

Grate your zucchini. Then make your sauce (recipe below).

Chop the shallot. Toast your sesame seeds. Chop your broccoli.

Steam broccoli for 2-3 minutes.

Make a bed of raw zucchini and top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.

Peanut-Miso-Sesame Sauce

  • 3 tbsp peanut butter
  • 1.5 tsp brown rice miso
  • 1 tbsp Bragg’s
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red chili flakes
  • 1/4 cup hot water, to thin to your desired consistency

Whisk all ingredients together in a small bowl. It will thicken once cooled.