Name: Peanut Tofu Satay Curry (Vegan + GF)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 g firm tofu; 1 tablespoon smooth peanut butter; 2 tablespoons tamari ((or soy sauce if not gluten-free)); 1 tablespoon coconut oil ((or sub vegetable or rapeseed oil)); 2 spring onions (, thinly sliced); 1 cm fresh ginger (, peeled and minced); 2 garlic cloves (, minced); 1 heaped teaspoon curry powder; Pinch cayenne chilli pepper (to taste); 1/2 teaspoon ground turmeric; 1 red pepper (, thinly sliced); Handful of fresh coriander (cilantro) (, roughly chopped); 1 teaspoon agave syrup ((or sub any other sweetener)); 2 tablespoons lime juice; 1 vegetable stock cube ((ensure gluten-free if necessary)); 150 ml coconut milk; 1 tablespoon smooth peanut butter; 200 g French (green) beans (, trimmed and halved); Salt + pepper (to taste); Cooked brown or white rice; Roasted peanuts (, roughly chopped ); Lime

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This Peanut Tofu Satay Curry is really easy to make, super satisfying, and so full of flavour. It's rich and creamy, nutty, fragrant, salty-sweet and perfectly spicy. It's easily customisable, packed with veggies, comforting and warming. It's hearty and satisfying and super easy to make as it's made in one pot and ready in 20 minutes! Plus it's naturally vegan and gluten-free.

Peanut tofu satay curry with tofu, green beans and red pepper in a yellow curry sauce in a pan

Both my Tofu Satay and Chickpea Sweet Potato Peanut Curry recipes have proved popular, and lots of people have been making them (thanks everyone!), so I decided to combine the best parts of both these recipes into one dish.

How to make this recipe

Scroll down to the bottom of this post for the full recipe.

Marinate the tofu in peanut butter and tamari, making sure each cube is well-coated – set aside while you prepare the other ingredients.

Cubes of tofu marinating in a peanut sauce in a glass bowl

Fry the spring onions, ginger and garlic for a couple of minutes until softened.

Sliced spring onions being fried in a silver pan

Add the curry powder, chilli and turmeric and fry for a minute until fragrant.

Sliced spring onions with brown spices being fried in a silver pan

Add the red pepper, coriander (cilantro), agave syrup, lime juice, stock cube, coconut milk, peanut butter, tofu (and the remaining marinade) and salt + pepper, with enough water to roughly cover.
Bring to the boil and simmer on a low heat for around 5 minutes.

Cubes of tofu and strips of red pepper in a yellow curry sauce in a silver pan

Add the French (green) beans and simmer for another few minutes.

Cubes of tofu, green beans and strips of red pepper in a yellow curry sauce in a silver pan

How long does this Peanut Tofu Satay Curry keep for?

This curry keeps covered in the fridge for up to a few days. Reheat in a pot on the hob (stove), adding some extra water if necessary.

Substitutions you can make

You can use any vegetables you like: I used French (green) beans and red peppers, but things like broccoli, kale, spinach, collard greens, baby corn, aubergine (eggplant) or green peas work really well too.
You can replace the peanut butter with almond butter.
You can replace the tofu with tempeh or chickpeas.

How to serve

You can serve this curry with white rice, brown rice, quinoa or even cauliflower rice, and it pairs especially well with a fruity salad. I'd recommend something like:

Peanut tofu satay curry with green beans and red peppers on a plate with brown rice

More vegan curries

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

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