Vegan Peanut Butter Thai Tofu Curry is a dish that brings together the creamy richness of peanut butter, the subtle heat of Thai red curry, and the wholesome goodness of tofu and fresh vegetables. This recipe is not only a delightful fusion of flavors but also a healthy, plant-based meal that you can easily customize to suit your taste. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this curry is a perfect choice. I always make this when I want a super easy weeknight meal that has a ton of flavor!
Ingredients & Substitutions
Let’s dive into what makes this dish so delicious. Here’s a detailed look at the ingredients and some possible substitutions if you need to adapt the recipe to your preferences or dietary needs.
For the Curry
- 1 tbsp coconut oil: This is the base for sautéing the aromatics, adding a subtle coconut flavor to the curry. If you’re looking for a lighter option, olive oil or avocado oil can be used as substitutes.
- 3 cloves garlic, minced: Fresh garlic brings depth to the curry. Garlic powder can be a quick alternative in a pinch, though fresh is always preferred.
- 1 tbsp fresh ginger, minced: Ginger adds a spicy, warming note. Ground ginger can be used if fresh is unavailable.
- 2-3 tbsp Thai red curry paste: This paste is the heart of the dish’s flavor. For a milder curry, reduce the amount, or opt for a yellow curry paste. If you want to avoid spice, consider using a mild curry powder blend.
- 2 tbsp soy sauce or tamari: Soy sauce adds umami richness. For gluten-free diets, tamari or coconut aminos are excellent alternatives.
- 1 tbsp sweetener of choice (such as maple syrup): This balances the heat and acidity. Brown sugar or coconut sugar can also be used.
- 14 oz can of coconut milk: Full-fat coconut milk provides creaminess. For a lighter version, use light coconut milk or a mix of coconut milk and vegetable broth.
- 1/4 cup all-natural peanut butter: Peanut butter is what gives this dish its signature taste. Almond butter or cashew butter can be used for a twist on the classic flavor.
- 2 medium carrots, julienned: Carrots add sweetness and texture. Swap with zucchini or sweet potatoes for a different flavor profile.
- 200 grams of sugar snap peas: These peas bring crunch and color. Green beans or snow peas are good substitutes.
- 2 bell peppers (orange, yellow, or red), sliced: Bell peppers provide sweetness and vibrancy. You can use any color you prefer, or even substitute with red pepper for a spicier kick.
- 1 bunch of green onions, sliced: Green onions add a mild, fresh flavor. You can replace these with spring onions or leeks if needed.
For the Tofu
- 1 brick extra firm tofu, drained and pressed: Extra-firm tofu holds up well in this curry, absorbing the flavors of the sauce. Tempeh or seitan can be used as alternatives if you want a different texture or more protein.
- 1 tbsp soy sauce or tamari: This helps season the tofu. Coconut aminos are a great gluten-free option, but I typically keep tamari in the fridge as this is a gluten-free soy sauce.
- 1 tbsp cornstarch: Cornstarch creates a crispy coating on the tofu. Arrowroot powder or potato starch can be used if you’re avoiding corn.
Garnishes
- 1 lime, cut into wedges: Lime juice adds a fresh, tangy finish to the dish. Lime zest can also be used for a more intense citrus flavor.
- 4 tbsp chopped, salted peanuts: These add crunch and a salty contrast to the creamy sauce. Almonds or cashews work well as substitutes.
- Tops from the green onions, sliced: A simple garnish that ties the flavors together.
This vegan peanut butter Thai tofu curry recipe features a variety of vegetables and spices, as well as a tasty peanut butter and coconut milk-based curry sauce. The tofu adds a protein boost, making this dish a satisfying and healthy meal option.
Substitutions and Alternatives
Coconut Oil
Coconut oil is traditional in Thai cooking, but olive oil, avocado oil, or even sesame oil can be used for different flavor profiles. Each oil has its own unique taste that can subtly change the dish’s overall flavor.
Thai Red Curry Paste
If Thai red curry paste is too spicy, you can reduce the amount or use a milder yellow curry paste. For those who want to avoid spiciness altogether, consider using a Thai basil pesto or a mild curry powder blend.
Coconut Milk
Full-fat coconut milk is key for the creamy sauce, but if you’re looking for a lighter option, light coconut milk works well. You can also mix coconut milk with vegetable broth to reduce the calorie content without sacrificing too much of the creamy texture.
Peanut Butter
Creamy Peanut butter adds a rich, nutty flavor that’s essential to this dish. However, if you have a peanut allergy or simply want to try something different, almond butter, cashew butter, or even sunflower seed butter can be used as alternatives.
Vegetables
Feel free to swap out the vegetables in this recipe based on what’s in season or what you have on hand. Broccoli, zucchini, or cauliflower would all work well in this dish, adding their unique textures and flavors to the curry.
Exploring Flavor Variations and Additions
Creating a Flavorful Peanut Butter Tofu Curry
The beauty of a peanut butter tofu curry lies in its ability to adapt to various flavor profiles. While this dish is inherently rich and savory, you can enhance it with additional ingredients to suit your taste preferences.
One popular variation is adding fish sauce to deepen the umami flavor. However, for a vegan version, you can substitute fish sauce with soy sauce or coconut aminos for a similar taste. For those who love a bit of crunch and color, adding red bell pepper not only brings a vibrant hue to the dish but also contributes a subtle sweetness that complements the creamy curry sauce.
If you’re a fan of spicy foods, consider upping the heat by adding extra red Thai curry paste or fresh chili peppers. A dash of Thai peanut sauce can also be incorporated to boost the nutty flavor, creating a more complex and satisfying curry.
Incorporating Thai Food Elements
Thai cuisine is known for its balance of sweet, sour, salty, and spicy flavors, and this vegan peanut curry is no exception. By combining the flavors of coconut milk, red Thai curry paste, and peanut butter, you create a dish that is both indulgent and nourishing. For those who enjoy a little extra tang, a splash of lime juice or even a bit of tamarind paste can add a delightful contrast to the richness of the curry.
Additionally, using a large skillet to cook the curry ensures that all the ingredients are evenly cooked, while a separate bowl for mixing the tofu with cornstarch before baking helps achieve the perfect texture. The key to a successful peanut butter curry is to allow the sauce to simmer long enough to let the flavors meld together, creating a creamy peanut curry sauce that coats every bite of tofu and vegetables.
Optimizing Your Cooking Time and Techniques
Reducing Cooking Time with an Instant Pot
If you’re looking to save time in the kitchen, an Instant Pot can be a game-changer for this Thai peanut curry recipe. By using the pressure cooking function, you can significantly reduce the cooking time while still achieving a rich and flavorful curry. Start by sautéing the garlic, ginger, and green onions directly in the Instant Pot, then add the coconut milk, peanut butter, and other ingredients. After pressure cooking for just a few minutes, you’ll have a perfectly cooked curry that tastes like it simmered for hours.
Tips for the Best Results
To ensure the best result, make sure to press the tofu thoroughly before cooking. This step is crucial for achieving the ideal texture, as it removes excess moisture and allows the tofu to absorb more of the flavorful sauce. Using paper towels to pat the tofu dry before coating it in cornstarch will help create a crispy exterior once baked.
For those who prefer a creamier texture, adding a cup of vegetable broth to the sauce can help create a really rich broth that enhances the overall dish. Additionally, serving the curry with your choice of jasmine rice, basmati rice, or even cauliflower rice will complement the flavors perfectly.
Exploring Thai Recipes and Substitutions
Making Substitutions for a Personalized Vegan Dish
One of the benefits of this vegan dish is its adaptability. If you’re unable to find certain ingredients, there are plenty of substitutions that can still yield a delicious curry. For example, if peanut butter isn’t your preference, almond butter or sunflower seed butter can be used in its place, though the flavor will slightly differ. Similarly, if you can’t find tofu satay, you can substitute it with tempeh or seitan, which offer different textures and flavors.
Exploring the international section of your local grocery store can introduce you to new ingredients that can be incorporated into this dish. Whether it’s experimenting with different types of curry paste or trying out new vegetables, there are endless ways to customize this recipe to your liking.
Bringing Thai Food to Your Table
Cooking at home allows you to recreate the flavors of your favorite Thai restaurants in a way that suits your dietary needs and preferences. By using quality ingredients and paying attention to details like the cooking time and ingredient combinations, you can create a meal that rivals any takeout.
Incorporating these tips and variations into your Thai peanut curry recipe not only enhances the dish but also provides you with the confidence to experiment with new recipes and techniques. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this peanut butter tofu curry is a healthy meal that’s sure to satisfy.
Helpful Tools
Having the right tools can make all the difference when preparing this recipe. Here are some that will come in handy:
- Tofu Press: A tofu press helps remove excess water from the tofu, giving it a firmer texture that’s perfect for stir-frying or baking.
- Vegetable Peeler: Essential for quickly prepping carrots and other vegetables, ensuring uniform slices that cook evenly.
- Large Pan: A large, deep pan is necessary for cooking the curry, ensuring that all ingredients are well-mixed and cooked without spilling.
- Rice Cooker: While not essential, a rice cooker can simplify the process of preparing rice to accompany your curry, freeing you up to focus on the main dish.
- Chopping Board and Knife: A sharp knife and a sturdy chopping board are essential for safely and efficiently preparing your vegetables and tofu.
How To Make This Peanut Butter Thai Tofu Curry Recipe
Preparing the Tofu
- Preheat your oven to 395°F (200°C).
- Drain the tofu and press it to remove excess moisture. Cut it into 1-inch cubes.
- In a mixing bowl, toss the tofu with soy sauce (or tamari) and cornstarch until evenly coated.
- Spread the tofu in a single layer on a baking sheet and bake for 15 minutes, flipping halfway through to ensure even crispiness. Try breading the tofu cubes and adding a little neutral flavored oil to make a crispy tofu! Check out this recipe for tofu nuggets which are also so delicious as a topping to this curry. Note* if you don’t have much time the tofu can also be cooked in the air fryer at 390 for 8-10 mins, flipping halfway.
Cooking the Curry Base
- Heat coconut oil in a large pan over medium-high heat.
- Add the minced garlic, ginger, and sliced green onions to the pan. Cook for 2-3 minutes until fragrant.
- Stir in the Thai red curry paste and soy sauce (or tamari). Cook for another minute to combine the flavors.
- Pour in the coconut milk and let the mixture simmer for 3-4 minutes, allowing it to reduce slightly.
- Add the peanut butter to the pan, stirring until it’s fully incorporated into the sauce.
Combining Ingredients
- Add the julienned carrots, sugar snap peas, sliced bell peppers, and your sweetener of choice to the pan. Squeeze in the juice from half a lime.
- Let the vegetables simmer in the sauce for 4-5 minutes, just until they’re tender but still crisp.
- Fold the baked tofu into the curry mixture, ensuring it’s evenly coated with the sauce.
Serving Suggestions
- Serve the curry over a bed of jasmine rice, basmati rice, or cauliflower rice for a lower-carb option.
- Garnish with sliced green onions, chopped peanuts, and a lime wedge for a burst of freshness.
- Enjoy your Vegan Peanut Butter Thai Tofu Curry!
Serve the curry on a bed of rice and garnish with sliced green onions, chopped peanuts, and a lime wedge. Finally, enjoy your delicious and aromatic Peanut Butter Thai Tofu Curry!
Tips & Tricks For This Vegan Thai Tofu Curry
- Press the tofu: Make sure to press the tofu before cutting it into cubes. This will help remove excess moisture and allow the tofu to absorb more flavor.
- Customize the spice level: Adjust the amount of Thai red curry paste to your preferred spice level. Start with 2 tablespoons for a milder flavor, or add an extra tablespoon if you like it spicier.
- Use natural peanut butter: Look for all-natural peanut butter without any added sugar or preservatives. This will help keep the dish healthier and avoid any unwanted sweetness.
- Substitute vegetables: Feel free to swap out any of the vegetables in this recipe for your favorites. Broccoli, zucchini, or cauliflower would all work well in this dish.
- Serve with rice or noodles: This curry pairs perfectly with rice or noodles. Try using brown rice or quinoa for a healthier option.
Why This Recipe is a Perfect Meal
Nutritional Benefits
This Vegan Peanut Butter Thai Tofu Curry is packed with nutrients. The tofu provides a great source of plant-based protein, while the vegetables add fiber, vitamins, and minerals.
Flexibility and Customization
One of the best things about this recipe is its flexibility. You can easily adjust the spice level, swap out ingredients, and cater to various dietary needs, making it a versatile dish for any occasion.
Perfect for Meal Prep
This curry stores well in an airtight container, making it an excellent option for meal prep. It can be made in advance and reheated for a quick and satisfying meal.
Common Substitutions and Alternatives
Gluten-Free Options
To make this curry gluten-free, simply use tamari or coconut aminos in place of soy sauce. Check that your Thai red curry paste is gluten-free as well.
Nut-Free Alternatives
If you’re avoiding nuts, sunflower seed butter or tahini can be used in place of peanut butter. Be sure to check for any nut-based ingredients in the curry paste as well.
Low-Sodium Adjustments
For a lower sodium version, use reduced-sodium soy sauce or tamari. You can also dilute the sauce with a bit of water or vegetable broth.
Storing and Reheating
Best Practices for Storing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as the curry sits, making it even more delicious the next day.
Reheating Instructions
Reheat the curry on the stovetop over medium heat, stirring occasionally until warmed through. You may need to add a splash of coconut milk or water to loosen the sauce if it has thickened in the fridge.
Serving Suggestions
Pairing with Rice or Noodles
This curry is traditionally served with jasmine or basmati rice, but you can also pair it with noodles like rice noodles or soba for a different texture.
Garnish Ideas
Top your curry with fresh cilantro, lime zest, or even a drizzle of coconut milk for an extra layer of flavor. Crushed peanuts or cashews add a satisfying crunch.
FAQ: Peanut Butter Thai Tofu Curry
Use firm or extra-firm tofu. The firmer the tofu, the less likely it is to fall apart during cooking. Pressing the tofu for at least 30 minutes before using it will also help it hold its shape better. If you prefer a softer texture, you can use silken tofu, but be aware that it may not hold up as well during cooking.
Use 1.5-2 tbsps of Thai red curry paste to start. If you live for the heat: Use 4 tbsp of Thai red curry paste. And top your dish with sriracha for some extra kick.
This peanut butter Thai tofu curry is 100% vegan! However, you should be careful with Thai dishes when eating out. Many of them contain fish sauce for added flavour.
Yes, simply use a gluten-free soy sauce or tamari and ensure that your cornstarch is also gluten-free.
Peanut Butter Thai Tofu Curry
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2-3 tbsp thai red curry paste
- 2 tbsp soy sauce or tamari
- 1 tbsp sweetener of choice (I use maple syrup)
- 14 oz can coconut milk
- ¼ cup all natural peanut butter
- 2 medium carrots, julienned (cut into matchsticks)
- 200 grams sugar snap peas
- 2 bell peppers (orange, yellow or red)
- 1 bunch green onions, sliced
Tofu
- 1 brick extra firm tofu, drained and pressed
- 1 tbsp soy sauce, or tamari
- 1 tbsp cornstarch
Garnishes
- 1 lime cut into wedges
- 4 tbsp chopped, salted peanuts
- tops from the green onions, sliced
Instructions
- Preheat your oven to 395 degrees F.
- Cut the tofu into 1 inch cubes and add to a medium mixing bowl.
- Add the soy sauce and cornstarch, and toss well to combine.
- Bake tofu for 15 minutes, flipping halfway.
- While the tofu is baking, prepare the curry. Heat the coconut oil in a large pan over medium heat.
- Add the ginger, garlic and green onions. Cook for 2-3 minutes.
- Next, add the soy sauce, and thai curry paste and stir for 1 minute to combine.
- Add in coconut milk, and let it reduce for 3-4 minutes.
- Add in peanut butter, and mix well into the sauce. Add in carrots, snap peas, peppers and maple syrup and the juice of half the lime. Simmer for 4-5 minutes. Finally, fold the tofu into the curry mixture.
- Serve on a bed of rice, and garnish with green onions, chopped peanuts, and a lime wedge. Enjoy!
Video
Notes
- Buy a bag of frozen Thai vegetables. They are already pre-cut and will save you a lot of time.
- Use smoked tofu, and heat it in the air fryer or in a pan. Pre-marinated tofu will save you time in this recipe, and frying the tofu is faster than baking.
- Peel, chop and freeze garlic and ginger ahead of time. This saves time not only for this but for all other recipes that call for those ingredients.
Nutrition
Conclusion
Vegan Peanut Butter Thai Tofu Curry is a flavorful and nutritious dish that’s easy to prepare and endlessly customizable. Whether you’re making it for a weeknight dinner or a special occasion, this curry is sure to impress. Don’t be afraid to experiment with different vegetables, spices, and garnishes to make this recipe your own.
This is my new favorite thai dish!! Such a delicious and comforting dish and even better leftovers 😉
Thank you so much! So happy you liked it 🥰 and yes the leftovers are amazing!
This was SO tasty loved the creamy peanut butter sauce and the spice level was perfect 🤩
Hi Jessica,
Thank you so much for the feedback and so happy you loved the flavor! 😊
When I’m craving take away I make this recipe instead and it’s super satisfying. Love this make it all the time.
So happy you love this recipe!
This recipe was not as spicy as I thought it would be I actually ended up adding more chili flakes into the recipe. Loved it 10/10
Thanks so much Leslie, so happy you loved it!
This was very delicious loved the creamy sauce.
Thanks so much Natasha!
I made a double batch of this and it was sooo good the creamy Thai sauce with tofu was excellent.
Thanks Sierra!
I loved how creamy the sauce was as in this dish and I’m beginning to love tofu as well.
I’m delighted to hear that you enjoyed the creamy sauce in this dish, and it’s fantastic that you’re beginning to love tofu! Tofu’s versatility can bring about a variety of delicious possibilities. If you ever want more tofu-inspired recipes or have questions about cooking, feel free to ask. Happy exploring and savoring those flavors!