Packed with plant-based protein, this Low FODMAP Thai Pra Ram Tofu is a delicious entree featuring a creamy peanut butter sauce. Serve this savory supper over fluffy rice or cooked rice noodles.
- 1 (16 oz.) package extra firm tofu, cut in half lengthwise
- 2 Tbsp. garlic-infused olive oil, divided
- ½ cup peanut butter
- ¼ cup rice vinegar
- 2 Tbsp. reduced sodium tamari
- 1 Tbsp. maple syrup
- ½ tsp. crushed red pepper flakes
- ¼ to ½ tsp. fish sauce, optional
- 2 cups spinach
- 1 cup canned coconut milk
- Freshly chopped cilantro
- Wrap tofu in a clean towel. Place a heavy object (like a cast iron skillet) on top of tofu for 20 minutes to press out extra moisture. Unwrap and cut pressed tofu into ½-inch cubes.
- Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add tofu, without crowding, and cook, turning occasionally, until tofu is golden brown.
- While tofu is cooking, whisk together remaining 1 Tbsp. olive oil, peanut butter, rice vinegar, soy sauce, maple syrup, crushed red pepper flakes, and optional fish sauce. Pour over tofu and stir to mix.
- Reduce heat to medium-low. Add spinach and coconut milk. Continue to cook until spinach is wilted and everything is hot, about 5 minutes. Garnish with cilantro and serve warm.
Firm Tofu: A low FODMAP serving is ⅔ cup or 160 grams.
Peanut Butter: A low FODMAP serving is 2 Tbsp. or 32 grams.
Canned Coconut Milk: A low FODMAP serving is ⅓ cup or 80 grams.
- Category: Main Dish
- Method: Stove
- Cuisine: Thai
Keywords: skillet, tofu, plant-based, entree