Red Curry Peanut Tofu with Apple Cilantro Topping

Half an hour from start to finish, this creamy-yet-crunchy tofu concoction makes the perfect weeknight dinner: chop some stuff, stir some stuff together, fry curry paste, add sauce & tofu & serve with topping. Boom!

for 3-4

1 package firm tofu, cubed
2 tsp red curry paste

for the sauce
1 can coconut milk
4 Tbsp peanut butter
2 Tbsp soy sauce
1/2 a lime’s juice

for the topping
1/2 bunch cilantro, chopped
2-3 green onions, cut into fine rings
1/2 apple, minced
1/2 a lime’s zest
1 red chili, chopped
1 handful peanuts (which you will not find in the picture since I forgot them)

Fry red curry paste for about 2 minutes in coconut or vegetable oil.     Add sauce, bring to a boil.     Reduce to a simmer and, after a couple of minutes, season to taste & add tofu; let simmer until warmed.     Serve over rice and under toppings.