Creamy, easy to make, and bursting with Thai flavors. This Peanut Butter Thai Tofu Curry is SO delicious, and perfect for sharing.
This plant-based tofu curry is literally bursting with delicious Thai flavors! It’s creamy, healthy, and packed full of vegan protein. This curry dish is the perfect vegan meal that can be made in less than 30 minutes.
How to make this Peanut Butter Thai Tofu Curry 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.
- 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.
Notes on the spiciness in this Peanut Butter Thai Tofu Curry
Thai red curry is fiery red in colour. 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.
Which is hotter, Thai green or Thai red curry paste?
You may be surprised to find that green Thai curry paste is the spiciest! It is typically made from kaffir lime leaves, coriander, Thai basil, and spicy green chillies.
Is Thai curry vegan?
This peanut butter Thai tofu curry is 100% vegan! It is also gluten-free if you use tamari or coconut aminos instead of soy sauce. However, you should be careful with Thai dishes when eating out. Many of them contain fish sauce for added flavour. If you aren’t sure, double-check with your server. Most Thai restaurants have a number of delicious vegan options.
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
- 1/4 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!
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.
