Get ready to transport your taste buds to the streets of Thailand with this mouthwatering Peanut Butter Thai Tofu Curry. This vegan dish is a symphony of flavors, combining creamy peanut butter, tangy lime, and a medley of aromatic spices. The tender tofu provides a perfect balance of protein, making this curry an all-in-one meal that’s sure to satisfy. Plus, with a cooking time of less than 30 minutes, it’s the perfect weeknight dinner. So, grab your chopsticks and let’s dig in to this delicious and easy-to-make Peanut Butter Thai Tofu Curry
Quick Tips for a Faster Peanut Butter Thai Tofu Curry
If you’re short on time but still want to enjoy this delicious vegan curry, here are some tips to help speed up the process. These will help you make this vegan dinner in 20 minutes or less.
- Use pre-cut frozen Thai vegetables to save time on chopping and prep work.
- Smoked tofu is a great option as it adds a unique flavor and is already cooked, so it can be heated quickly in an air fryer or pan.
- Peel and chop garlic and ginger in advance and store them in the freezer. This will save time for not only Thai Tofu Curry recipe, but for future recipes as well
Notes on the spiciness in this Peanut Butter Thai Tofu Curry
Thai red curry is fiery red in colour. The heat level in this Peanut Butter Thai Tofu Curry can be easily adjusted to suit your taste. If you prefer a milder curry, simply reduce the amount of red curry paste used. On the other hand, if you love a little heat, feel free to add in more red curry paste or even some diced chili peppers. The key is to taste as you go and adjust the spiciness to your liking.
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?
When it comes to Thai curry pastes, it’s important to note that green doesn’t always mean mild and red doesn’t always mean hot. Thai green curry paste is known for its fiery heat, thanks to the generous use of spicy green chillies in its ingredients. On the other hand, red curry paste is known for its mild to medium spice level and is often balanced out with creamy coconut milk in dishes. When in doubt, always taste the paste or curry before adding any additional heat, and adjust to your desired spice level.
What kind of tofu should I use for this Peanut Butter Thai Tofu Curry Recipe?
For this recipe, it’s best to 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.
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
- 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
- 1 brick extra firm tofu, drained and pressed
- 1 tbsp soy sauce, or tamari
- 1 tbsp cornstarch
- 1 lime cut into wedges
- 4 tbsp chopped, salted peanuts
- tops from the green onions, sliced
- 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!
- 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.
Experience the bold and flavorful world of Thai cuisine with this irresistible vegan peanut butter Thai tofu curry. This plant-based dish is a true taste sensation, bursting with rich and aromatic spices, creamy peanut butter, and tender chunks of tofu. Perfect for a quick and easy weeknight meal, or to impress your friends and family at your next dinner party. And the best part? It’s 100% vegan and gluten-free, making it a great option for those with dietary restrictions. So why not indulge in the bold and flavorful world of Thai cuisine with this delicious and satisfying vegan Thai tofu curry.