Curry with Sticky Tofu, Love Craft Kraut & Sriracha 💛

Ingredients for 2-4 people:

4-8 tablespoons SUUR Turmeric & Curry Love Craft Kraut 
1 onion, peeled and diced
1 garlic clove, peeled
1 thumb-sized piece of ginger, peeled
approx. 1/2 tbsp curry powder (depending on how hot it is)
1 tbsp coconut oil
1 can of coconut milk
500 ml vegetable broth
1/2 red bell pepper, washed and cut into chunks
1 zucchini, washed, halved and cut into pieces
2 good handfuls of baby spinach
100-200 g black rice noodles

To taste: 
soy sauce

For the tofu:
250 g natural tofu, diced
1 tbsp coconut oil
1-2 tbsp soy sauce
1 tbsp rice syrup
1 tbsp peanut butter
1-2 tbsp sesame

Heat the coconut oil in a saucepan and sauté the diced onion over medium heat for 5 minutes. Press in the garlic, grate in the ginger and add the curry powder – fry everything briefly. 

Pour in the coconut milk and vegetable broth. 

Add the peppers and zucchini and cook for about 5 minutes, then add the spinach and continue cooking for about 1 minute. Taste. 

For the tofu:

Mix the sauce, peanut butter and rice syrup.

Heat the coconut oil in a pan and sauté the tofu cubes over high heat until brown and crispy. Add the sauce mix and cook over a low heat while stirring until the tofu is evenly coated. Add the sesame seeds to the pan and stir. Set the tofu aside.

Prepare noodles according to package instructions. 

Serve the curry with noodles, tofu and cabbage in bowls. Serve with plenty of Sriracha!