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.
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Marinate the tofu in peanut butter and tamari, making sure each cube is well-coated – set aside while you prepare the other ingredients.
- 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.
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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.
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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:
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)
Ingredients
For the tofu:
- 400 g 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 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
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 🙁
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K
Delicious, Thank you!
Rhian Williams
Yay thank you, so glad you like it!
Lucy Swanson
We made it for dinner tonight and it was wonderful, thank you. We added in mixed bell peppers and tenderstem brocolli. Next time we’re going to add in baby corn too!
Rhian Williams
Yay thank you so much, so happy to hear that!
Anonymous
this and the chickpea sweet potato curry are two of my favs, thanks! 🙂 🙂
Rhian Williams
Thank you so much, I love that curry too!
Anonymous
Such a great idea for making tofu taste good!
Rhian Williams
Thank you!
Vicky
You can feeeze tofu, just not in the packet, you must drain it first. You can freeze and reheat tofu leftovers just fine. Lovely recipe btw…really enjoying it. Will definitely be cooking this again 🙂
Rhian Williams
Oh great, thank you for letting me know! That’s nice to know that you can freeze it. And thank you so much, so glad you liked the recipe!
Samara Wright
I made this tonight and it was delicious! I added a bit more peanut butter because I love the stuff and was stoked with how it turned out. Thank you
Rhian Williams
Yay thank you so much, so glad you liked it!
Hayley
Hi Rhian,
I never comment on blogs but just HAD to let you know how delicious this was!! My whole family loved it.
I made a few small changes though. I used quorn chicken pieces instead of tofu (just because that’s all we had in the freezer). I also dont like peppers so put in baby corn, broccoli and tomatoes instead. I also added sweet chilli sauce.
Cant wait to make this again and I will definitely be trying out more of your recipes as this is the first time I have come across your website!
Rhian Williams
Aw thank you so much, so glad to hear you liked it! That’s really helpful to know about your substitutions too, thank you for letting me know!
Kate
I made this last night and it was so good! I’m fairly new to cooking with tofu and this is by far my favourite dish to date.
Rhian Williams
Aw that’s so great to hear, thank you so much! So glad you liked it.
Kathryn
Amazing! I used tofu, broccoli and red pepper and served with cauliflower rice. Thanks x
Rhian Williams
Yay thank you so much, so glad you liked it!
Christine Stewart
Divine! My guests thought so too, defo a keeper, many thanks.
Rhian Williams
Yay thank you so much!
Megan
This was the first meal I made after going veggie and it is honestly delicious. I like to freeze and bake the tofu before to make it crispy, and also add broccoli, chopped sweet potato and a little cornstarch for some thickness, sooo good!
Rhian Williams
Thank you so much, so glad you like it!
Des
Tried this recipe tonight.
I, my nephews and son, loved it.😊
Rhian Williams
Thank you so much, so glad you liked it!