Main Dishes, Thai Cuisine
Peanut Butter Thai Tofu Curry Vegan Creamy & Easy
Get ready for a flavor-packed meal with this Peanut Butter Tofu Curry. This vegan dish combines 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. Let’s dig into this delicious and easy-to-make Peanut Butter Tofu Curry.
Ingredients & Substitutions: What Is In Vegan Peanut Butter Thai Tofu Curry
For the 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 (such as maple syrup)
- 14 oz can of coconut milk
- 1/4 cup all-natural peanut butter
- 2 medium carrots, julienned (cut into matchsticks)
- 200 grams of sugar snap peas
- 2 bell peppers (orange, yellow, or red), sliced
- 1 bunch of green onions, sliced
For the 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
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.
Helpful Tools
- Tofu press – A tofu press is a helpful tool that allows you to remove excess water from tofu, resulting in a firmer texture that’s perfect for baking and stir-frying.
- Vegetable peeler – A vegetable peeler is an essential tool for preparing the carrots and bell peppers in this recipe. It makes quick work of removing the tough outer layer of vegetables and creates thin, uniform slices.
- Large pan – A large pan is necessary for cooking the curry. Look for a pan that’s deep enough to hold all the ingredients, so you don’t have to worry about splatters or spills.
- Rice cooker – Cooking rice on the stovetop can be a hassle, but a rice cooker makes it easy. Simply add rice and water to the cooker, and it will do the rest. This leaves you free to focus on making the curry without worrying about burning the rice.
- Chopping board and knife – A chopping board and knife are essential tools for any kitchen. They allow you to chop vegetables and tofu with ease, making meal prep a breeze.
How To Make This Peanut Butter Thai Tofu Curry Recipe
Start by preheating your oven to 395°F (200°C).
Drain the tofu and cut it into 1-inch cubes. Transfer the tofu to a medium mixing bowl.
Add soy sauce and cornstarch to the bowl with tofu. Toss the tofu well until it is evenly coated.
Place the coated tofu onto a baking sheet and bake it for 15 minutes, flipping the tofu halfway through.
While the tofu is baking, prepare the curry. Heat coconut oil in a large pan over medium heat.
Add minced garlic, ginger, and sliced green onions to the heated coconut oil. Cook for 2-3 minutes until the ingredients are fragrant.
Add soy sauce and Thai curry paste to the pan with the cooked ingredients. Stir the ingredients together for 1 minute to combine the flavors.
Add the coconut milk to the pan and let it reduce for 3-4 minutes.
Mix in the peanut butter and stir well until it is fully incorporated into the sauce.
Add in julienned carrots, sugar snap peas, sliced bell peppers, and your preferred sweetener to the pan. Add the juice from half a lime and let everything simmer for 4-5 minutes.
Fold the baked tofu into the curry mixture.
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.
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.
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.
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!