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Home » Recipes » Lunch & Dinner

Peanut Tofu Satay Curry (Vegan + GF)

Last updated - July 15, 2021; Published - April 25, 2017 By Rhian Williams 44 Comments

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A collage of two Peanut Tofu Satay Curry photos

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:

  • Papaya Mint Lime Salad.
  • Thai Mango Salad.
  • Mango Daikon Radish Mint Salad.
Peanut tofu satay curry with green beans and red peppers on a plate with brown rice

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.

Watch how to make this recipe

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

Peanut Tofu Satay Curry (Vegan + GF)

This Peanut Tofu Satay Curry is amazingly easy to make, super satisfying, and packed full of flavour. 
4.16 from 59 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: tofu curry, tofu satay, vegan peanut tofu
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes 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 (â…” 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.

Video

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.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Terry

    July 02, 2020 at 7:11 pm

    5 stars
    Just tried this and although I had no ginger it was a hit with all the family. Delicious!

    Reply
    • Rhian Williams

      July 02, 2020 at 11:21 pm

      Thank you so much!!

  2. Chen Kremer

    April 02, 2021 at 6:17 pm

    Thank you for the recipe😊
    What can I use instead of the vegetable stock cube?

    Reply
    • Rhian Williams

      April 03, 2021 at 12:20 am

      You can leave it out, or use liquid vegetable stock instead of water!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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