Peanut Tofu Satay Curry (Vegan + GF)

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

Both my Tofu Satay and 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.

And so I fused the easy, one-pot life-saver of the peanut curry with the delicious satay flavour and meaty texture of the tofu satay.

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And it worked out so well: think flavoursome cubes of tofu enveloped in a thick duvet of perfectly spiced sauce that’s sweet and nutty thanks to the peanut butter and rich and creamy thanks to the coconut milk.

You can customise this curry however you want, adding whatever vegetables you have on hand – I used French beans and red peppers, but any other greens such as broccoli, kale, spinach, collard greens, or other vegetables like baby corn would work really well too!

This curry works best made with firm tofu. I’d recommend marinating the tofu first in a little peanut butter and soy sauce (or tamari), whilst you prepare and cook the rest of the curry – this simple and effortless step really goes a long way in deeply infusing the tofu with extra yummy flavour!

And this may sound a little strange, but what I especially love about this curry is that I made it without frying off onions at the start, which really cuts down the cooking time, because onions seem to take forever to cook.

Which means this curry only takes around 20 minutes (!) to make – though this can vary depending on what veggies you decide to add.

You can serve this peanut tofu satay curry with 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

Want more yummy curries? You might like my:

• Chickpea Sweet Potato Peanut Curry
• Japanese Curry
• Thai Green Curry Rice

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 on Instagram! Thank you.

Helpful tools to make this Peanut Tofu Satay Curry:

measuring jug

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Peanut Tofu Satay Curry (Vegan + GF)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

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

Course: Main Course

Cuisine: Asian

Keyword: tofu curry, tofu satay, vegan peanut tofu

Servings: 4

Calories: 112 kcal

Ingredients

For the tofu:

• 400 g (14oz) 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)
• 1 cm (1/2 inch) ginger, peeled and minced
• 2 garlic cloves, minced
• 1 heaped teaspoon curry powder, to taste
• 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)
• Juice of 1/2 lime
• 1 vegetable stock cube (ensure gluten-free if necessary)
• 150 ml (2/3 cup) coconut milk
• 1 tablespoon smooth peanut butter
• 200 g (7oz) French (green) beans, halved
• Salt, to taste

To serve (optional):

• Cooked brown or white rice
• Roasted peanuts, roughly chopped
• Fresh coriander (cilantro), roughly chopped
• Lime

Instructions

For the tofu:

1. Drain and rinse tofu, pat dry with a paper towel, and cut into small cubes

2. Place the peanut butter and tamari in a large bowl and mix well

3. Add tofu and make sure each cube is well-coated in the sauce - set aside while you make the curry

For the curry:

1. Heat up the oil in a large saucepan
2. Once hot, ginger, garlic, curry powder, chilli and turmeric and fry for about a minute, until fragrant
3. Add pepper, coriander, agave syrup, lime juice, stock cube, coconut milk and peanut butter with enough water to roughly cover
4. Bring to the boil and simmer on a low heat for around 5 minutes
5. Add tofu (and the remaining marinade), along with the French beans and simmer for another few minutes until cooked through
6. Taste and add salt

To serve:

1. Serve alongside rice, and scatter over chopped peanuts, fresh coriander and more chilli, and add a wedges of lime
2. Leftovers are delicious reheated, but unfortunately you can't freeze tofu 🙁

Nutrition Facts

Peanut Tofu Satay Curry (Vegan + GF)

Amount Per Serving

Calories 112

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

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