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Peanut-Butter-Thai-Tofu-Curry-Recipe

Peanut Butter Thai Tofu Curry

Creamy, easy to make, and bursting with Thai flavours. This vegan peanut butter curry is SO delicious, and perfect for sharing.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main, Main Course
Cuisine Asian, Fusion, Thai, Vegan
Servings 4 people

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

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

How to make this recipe in under 20 minutes:
If you're tight on time, here are some hacks to help you make this vegan dinner in 20 minutes or less.
  1. Buy a bag of frozen Thai vegetables. They are already pre-cut and will save you a lot of time.
  2. 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.
  3. 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.
Notes on the spiciness: 
Thai red curry is fiery red in color. Because of this, most people assume it's incredibly spicy! However, it's not as spicy as it appears. Thai red curry paste is mild to medium spice level. The coconut milk in this dish helps reduce the spice from the red curry paste.
If you are very sensitive to spicy food: 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.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 250g | Calories: 450kcal | Carbohydrates: 35g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 6.5g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 7.5g | Vitamin A: 800IU | Vitamin C: 75mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Let us know how it was!