Peanut Tofu Satay Curry (Vegan + GF)

This Peanut Tofu Satay Curry is really easy to make, super satisfying, and so full of flavour.

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.

Why you’ll love this Peanut Tofu Satay Curry:

• it’s rich and creamy
• it’s nutty
• it’s fragrant
• it’s salty-sweet
• it’s perfectly spicy
• it’s full of flavour
• it’s easily customisable
• it’s packed with veggies
• it’s comforting and warming
• it’s hearty and satisfying
• it’s super easy to make
• it’s made in one pot
• it’s ready in 20 minutes!

How to make this Peanut Tofu Satay Curry

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

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

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

• 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.

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

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 to this recipe:

• 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 substitute the peanut butter with almond butter
• you can substitute the tofu with tempeh or chickpeas.

How to serve this Peanut Tofu Satay Curry

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:

• Papaya Mint Lime Salad
• Thai Mango Salad
• Mango Daikon Radish Mint Salad

MORE VEGAN CURRIES:

• Chickpea Korma Curry
• Chickpea Sweet Potato Peanut Curry
• Cabbage Potato Curry
• Eggplant Chickpea Peanut Curry
• Chickpea Coconut Mango Curry
• Tofu Katsu Curry

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.

Peanut Tofu Satay Curry (Vegan + GF)

This Peanut Tofu Satay Curry is amazingly easy to make, super satisfying, and packed full of flavour. 

4.31 from 42 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: tofu curry, tofu satay, vegan peanut tofu

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 282kcal

Author: Rhian Williams

Ingredients

For the tofu:

• ▢ 400 g (14 oz) firm tofu
• ▢ 1 tablespoon smooth peanut butter
• ▢ 2 tablespoons tamari (or soy sauce if not gluten-free)

For the curry:

• ▢ 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
• ▢ 2 spring onions , thinly sliced
• ▢ 1 cm (½ inch) fresh ginger , peeled and minced
• ▢ 2 garlic cloves , minced
• ▢ 1 heaped teaspoon curry powder
• ▢ Pinch cayenne chilli pepper to taste
• ▢ ½ 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 (⅔ cup) coconut milk
• ▢ 1 tablespoon smooth peanut butter
• ▢ 200 g (7 oz) French (green) beans , trimmed and halved
• ▢ Salt + pepper to taste

To serve (optional):

• ▢ Cooked brown or white rice
• ▢ Roasted peanuts , roughly chopped
• ▢ Lime

Instructions

For the tofu:

• Drain and rinse tofu, pat dry with a paper towel, and cut into small cubes
• Place the peanut butter and 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 prepare the other ingredients

For the curry:

• Heat up the oil in a large saucepan
• Once hot add the spring onions, ginger and garlic and fry for a couple of minutes until softened 
• Add the curry powder, chilli and turmeric and fry for a minute until fragrant
• 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
• Add the French beans and simmer for another few minutes until cooked through

To serve:

• Serve alongside rice, scatter over chopped peanuts and add a wedge of lime, if desired
• Leftovers are delicious reheated, but unfortunately you can't freeze tofu 🙁

Nutrition Facts

Peanut Tofu Satay Curry (Vegan + GF)

Amount Per Serving

Calories 282 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g55%

Sodium 735mg31%

Potassium 330mg9%

Carbohydrates 15g5%

Fiber 3g12%

Sugar 6g7%

Protein 14g28%

Vitamin A 1275IU26%

Vitamin C 47.2mg57%

Calcium 153mg15%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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