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.
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.
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:
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)
For the tofu:
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
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
- 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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