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-ounce) package extra firm tofu, cut in half lengthwise
- 2 tablespoons garlic-infused olive oil, divided
- ½ cup peanut butter
- ¼ cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon pure maple syrup
- ½ teaspoon crushed red pepper flakes, optional
- ¼ to ½ teaspoon fish sauce, optional
- 2 cups spinach
- 1 cup canned full-fat coconut milk
Optional garnish: 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 tablespoon 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 the remaining 1 tablespoon olive oil, peanut butter, rice vinegar, soy sauce, maple syrup, (optional) 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).
- Serve warm topped with optional chopped cilantro.
Low FODMAP Serving: 1 serving (1/4 of the recipe) uses low FODMAP amounts of ingredients. For more information about specific ingredients, please refer to the Monash FODMAP app, or check out the “Low FODMAP Notes” section in the blog post (above the recipe).
- Category: Main Dish
- Method: Stove
- Cuisine: Thai-Inspired
Keywords: skillet, tofu, plant-based, entree