Instant Pot Thai Peanut Tofu Pineapple Curry

cookwithmanali.com

Vegan + Gluten Free

200 grams extra-firm tofu, cut into cubes

⅓ cup pineapple cubes, I used canned pineapple cubes

¼ cup raw cashews

14 oz can coconut milk, I use light you may use full fat

2 tablespoons + 1 teaspoon thai red curry paste

½ cup water

2 to 3 tablespoons peanut butter, or more for a stronger peanut flavor

1 tablespoon olive oil

2 dried red chili, broken into pieces

1 small white onion, chopped

2 teaspoon grated garlic

2 teaspoons grated ginger

1 teaspoon soy sauce

3 teaspoon rice vinegar

1 teaspoon coconut sugar

1.5 teaspoon sriracha

¼ teaspoon turmeric powder

salt, to taste

juice of 1 lime

Directions at cookwithmanali.com

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