This Peanut Tofu Satay Curry is amazingly easy to make, super satisfying, and packed full of flavour.
Both my Tofu Satay and Peanut Curry recipes have proved popular, and lots of people have told me they’ve made either one of them (thanks everyone!), so I decided to combine the best parts of both these recipes into one dish! And so I fused the easy, one-pot life-saver of the peanut curry with the delicious satay flavour and meaty texture of the tofu satay.
And it worked out super well! Think tender and flavourful (because of the marinating step) cubes of tofu enveloped in a thick duvet of perfectly spiced sauce that’s sweet and nutty thanks to the peanut butter and rich and creamy thanks to the coconut milk. You can customise this curry however you want, adding whatever vegetables you have on hand – I went for French beans and red peppers, but any other greens such as broccoli, kale, spinach, collard greens, or other vegetables like baby corn would work really well too!
This curry works best made with a hard, firm tofu. I’d recommend marinating the tofu first in a little peanut butter and soy sauce (or tamari), whilst you prepare and cook the rest of the curry – this simple and effortless step really goes a long way in deeply infusing the tofu with extra yummy flavour!
And this may sound a little strange, but what I especially love about this curry is that I made it without frying off onions at the start, which really cuts down the cooking time, because onions seem to take forever to cook. Which means this curry only takes around 20 minutes (!) to make – though this can vary depending on what veggies you decide to add.
You can serve this peanut tofu satay curry with rice, brown rice, quinoa or even cauliflower rice, and it pairs especially well with a fruity salad. I’d recommend something like this papaya, lime and mint salad, this Thai mango salad, or this mango and mint salad.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 400g (14oz) hard, firm tofu
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce (or tamari if gluten-free)
- 1 tablespoon coconut oil (or vegetable oil)
- 1cm ginger, minced
- 2 garlic cloves, minced
- 1 heaped teaspoon curry powder
- Cayenne chilli pepper, to taste
- 1/2 teaspoon turmeric
- 1 red pepper, thinly sliced
- Bunch of fresh coriander, roughly chopped
- 1 teaspoon agave syrup (or sub any other sweetener)
- Juice of 1/2 lime
- 1 vegetable stock cube
- 150ml (2/3 cup) coconut milk
- 1 tablespoon peanut butter
- 200g (7oz) French beans, halved
- Salt, to taste
- Drain and rinse tofu, pat dry with a paper towel, and cut into small cubes
- Place the peanut butter and soy sauce (or tamari) in a large bowl and mix well
- Add tofu and make sure each cube is well-coated in the sauce - set aside while you make the curry
- Heat up the oil in a large saucepan
- Once hot, ginger, garlic, curry powder, chilli and turmeric and fry for about a minute, until fragrant
- Add pepper, coriander, agave syrup, lime juice, stock cube, coconut milk and peanut butter with enough water to roughly cover
- Bring to the boil and simmer on a low heat for around 5 minutes
- Add tofu (and the remaining marinade), along with the French beans and simmer for another few minutes until cooked through
- Taste and add salt
- Serve alongside rice, and scatter over chopped peanuts, fresh coriander and more chilli, and add a wedges of lime
- Leftovers are delicious reheated, but unfortunately you can't freeze tofu 🙁