One of my favorite Thai dishes is “Pra Ram tofu,” which is basically steamed veggies and tofu in peanut sauce, so with all my gorgeous seasonal produce I figured this was a winner, though I did roast my vegetables instead of steaming them. I love roasted veggies and I wanted to see if I could put my own signature on this classic.
The vegetables in this dish are all interchangeable, use what is seasonal and fresh in your area, other choices are broccoli, cauliflower, carrots, or mushroom. Another potential opportunity to make it your own! —Alexandra V. Jones
Test Kitchen Notes
The vegetables really are the star of the dish. While there are lots of similar recipes out there, there's nothing identical to this one. The peanut sauce has a nice flavor and I would consider making more sauce for the amount of vegetables here. —DeannaMarie
For the peanut sauce:
13.5 ounce can coconut milk
natural peanut butter
Thai-style red curry paste (I use a locally-made variety that is really good, but most well stocked markets have some.)
block firm tofu, pressed, cut into pieces, fry or baked. You can even pan sear them in a bit of cooking oil.
baby eggplants, sliced lengthwise
small zucchini, sliced lengthwise
red bell pepper, seeded and chopped into large pieces
small cabbage or half a larger one, cut into eighths
medium onion, sliced into half-moons
dried red pepper flakes
chopped cilantro, for garnish
In This Recipe
Preheat the oven to 375° F, grease a sheet pan, and toss the vegetables with oil and salt and pepper flakes. Roast for roughly 30 minutes, remove any vegetables are cooked through and tender, flip the rest over and continue roasting for 15 to 20 minutes.
In a small sauce pan, add the coconut milk, peanut butter, and curry paste. Bring to a simmer over medium heat. Add the other sauce ingredients, and cook for a few more minutes on low until creamy and warmed through.
Top the vegetables with sauce and garnish with some Thai basil and cilantro. Serve over rice, quinoa, or rice noodles.