Last updated - ; Published - By Rhian Williams 44 Comments
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This Peanut TofuSatay Curry is really easy to make, super satisfying, and so full of flavour. It's rich and creamy, nutty, fragrant, salty-sweet and perfectly spicy. It's easily customisable, packed with veggies, comfortingandwarming. It's hearty and satisfying and super easy to make as it's made in one pot and ready in 20 minutes! Plus it's naturally vegan and gluten-free.
Both myTofu Satay and Chickpea Sweet Potato Peanut Curry recipes have provedpopular, and lots of people have been making them (thanks everyone!), so I decided to combine the best partsof both these recipesinto one dish.
How to make this recipe
Scroll down to the bottom of this post for the full recipe.
- Marinate thetofuinpeanut butterandtamari,making sure each cube is well-coated – set aside while you prepare the other ingredients.
- Fry thespring onions,gingerandgarlicfor a couple of minutes until softened.
- Add the curry powder, chilli and turmeric and fry for a minute until fragrant.
- Add the red pepper, coriander (cilantro), agave syrup, lime juice, stock cube, coconut milk,peanut butter,tofu(and the remaining marinade) and salt + pepper, with enough water to roughly cover.
- Bring to the boil and simmer on a low heat for around 5 minutes.
- Add theFrench (green) beans and simmer for another few minutes.
How long does this Peanut Tofu Satay Curry keep for?
This curry keeps covered in thefridgefor up to afew days. Reheat in a pot on the hob (stove), adding some extra water if necessary.
Substitutions you can make
- You can use any vegetables you like: I used French (green) beans and red peppers, but things like broccoli, kale, spinach, collard greens, baby corn, aubergine (eggplant)orgreen peaswork really well too.
- You can replace thepeanut butterwithalmond butter.
- You can replace thetofuwithtempehorchickpeas.
How to serve
You can serve this curry with white rice, brown rice, quinoa or even cauliflower rice, and it pairs especially well with a fruity salad.I'd recommend something like:
- Papaya Mint Lime Salad.
- Thai Mango Salad.
- Mango Daikon Radish Mint Salad.
More vegan curries
- Chickpea Korma Curry
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Eggplant Chickpea Peanut Curry
- Chickpea Coconut Mango Curry
- Tofu Katsu Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Peanut Tofu Satay Curry (Vegan + GF)
This Peanut TofuSatay Curry is amazingly easy to make, super satisfying, and packed full of flavour.
4.17 from 61 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: tofu curry, tofu satay, vegan peanut tofu
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 282kcal
Author: Rhian Williams
Ingredients
For the tofu:
- 400 g (14 oz) firm tofu
- 1 tablespoon smooth peanut butter
- 2 tablespoons tamari (or soy sauce if not gluten-free)
For the curry:
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 2 spring onions , thinly sliced
- 1 cm (½ inch) fresh ginger , peeled and minced
- 2 garlic cloves , minced
- 1 heaped teaspoon curry powder
- Pinch cayenne chilli pepper to taste
- ½ teaspoon ground turmeric
- 1 red pepper , thinly sliced
- Handful of fresh coriander (cilantro) , roughly chopped
- 1 teaspoon agave syrup (or sub any other sweetener)
- 2 tablespoons lime juice
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 150 ml (⅔ cup) coconut milk
- 1 tablespoon smooth peanut butter
- 200 g (7 oz) French (green) beans , trimmed and halved
- Salt + pepper to taste
To serve (optional):
- Cooked brown or white rice
- Roasted peanuts , roughly chopped
- Lime
Instructions
For the tofu:
Drain and rinse tofu, pat dry with a paper towel, and cut into small cubes.
Place the peanut butter and tamari in a large bowl and mix well.
Add tofu and make sure each cube is well-coated in the sauce - set aside while you prepare the other ingredients.
For the curry:
Heat up the oil in a large saucepan.
Once hot add the spring onions, ginger and garlic and fry for a couple of minutes until softened.
Add the curry powder, chilli and turmeric and fry for a minute until fragrant.
Add the red pepper, coriander (cilantro), agave syrup, lime juice, stock cube, coconut milk,peanut butter,tofu(and the remaining marinade) and salt + pepper, with enough water to roughly cover.
Bring to the boil and simmer on a low heat for around 5 minutes.
Add the French beans and simmer for another few minutes until cooked through.
To serve:
Serve alongside rice, scatter over chopped peanuts and add a wedge of lime, if desired.
Leftovers are delicious reheated.
Video
Nutrition Facts
Peanut Tofu Satay Curry (Vegan + GF)
Amount Per Serving
Calories 282Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Sodium 735mg31%
Potassium 330mg9%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 6g7%
Protein 14g28%
Vitamin A 1275IU26%
Vitamin C 47.2mg57%
Calcium 153mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Terry
Just tried this and although I had no ginger it was a hit with all the family. Delicious!Reply
Rhian Williams
Thank you so much!!
Chen Kremer
Thank you for the recipe😊
What can I use instead of the vegetable stock cube?Reply
Rhian Williams
You can leave it out, or use liquid vegetable stock instead of water!
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