Tofu satay curry

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Tofu satay curry in a bowl with rice, shot from above

I know I sometimes go a little overboard with describing my recipes – not all meals can be life-changing, right? – but there’s no way to describe this tofu satay curry other than ‘dreamy’. Which is a word I truly hate, and makes me feel a bit like I should be in a 90’s American teen drama, so you know I must mean it. Just look at that creamy peanut butter sauce! It’s so smooth and glossy, it really could make any vegetable irresistible.

Tofu satay curry in a frying pan with a big spoon

You probably think of satay as being food (usually meat) cooked on sticks and served with a peanut sauce… and you would be right. But this recipe is more of a curry that you can spoon out onto rice. You still have the same flavours, but cooked in a less fiddly way that’s easier to eat. Plus you get more peanut sauce this way! Just saut√© your veggies and some crispy tofu (did you see my post about how to cook tofu that doesn’t suck?), and add that luscious satay sauce (…there’s another word I hate).

Tofu satay curry in a frying pan with a spoon, shot from above

Let me tell you about this satay curry sauce. It has peanut butter. Soy sauce. Sriracha. And coconut milk. Just a few simple ingredients, and it’s so packed with flavour, and so luxuriously creamy – very hard to resist eating with a spoon. You can, of course, smother whatever veggies you like in this glossy sauce, but I went with broccoli, mange tout, mushrooms, and baby corn. Add a little bit of garnish if you’re feeling fancy (chopped peanuts are great for a different texture!), and some rice on the side to soak up any excess sauce. Delish.

Tofu satay curry in a bowl with rice and a wooden fork

I’m just happy for an excuse to eat more peanut butter, to be honest. Spreading it on toast is great, but does get a bit boring after a while. I think I might put this tofu satay curry on the menu again tomorrow… and the next day. And maybe one more day after that.

Tofu satay curry in a bowl with rice, being eaten with a wooden fork

Tofu satay curry

A luxuriously creamy curry made with crispy tofu and a glossy peanut satay sauce!

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5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
Author: Becca Heyes


  • 1 tbsp oil
  • 400 g (~ 14 oz) firm tofu, pressed and cut into bitesize pieces
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1/2 tbsp sriracha
  • 150 ml (~ 1/2 cup) coconut milk (I used light)
  • 1 mild red chilli, finely chopped (remove seeds for less heat)
  • 1 spring onion, chopped
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric
  • ~ 10 stalks Tenderstem broccoli
  • ~ 10 pieces baby corn, halved lengthwise
  • ~ 10 pieces mange tout
  • ~ 6 medium mushrooms, diced
  • To serve: cooked rice, chopped peanuts, chopped coriander (cilantro)


  • Heat a dash of oil in a large frying pan, and add the chunks of tofu. Cook over a medium heat for around 15 minutes, until the tofu is browned and crispy on all sides. It’s actually best if the tofu seems a little over-cooked – it will soften up again once you add the sauce. You can find more details of how to cook great tofu here.
  • In a small bowl, combine the peanut butter, soy sauce, sriracha and coconut milk. Mix well to give a smooth sauce.
  • When the tofu is cooked, remove it from the frying pan. Add a little more oil to the pan if needed, and add the finely chopped chilli, spring onion, coriander, cumin, and turmeric. Cook for 1 minute, until fragrant. Add the vegetables, and cook for a few more minutes until slightly softened. Return the crispy tofu to the pan, add the satay curry sauce, and mix well. Simmer for a few more minutes until the vegetables are cooked to your liking – you can add a dash of water if needed.
  • Serve with rice, garnished with chopped peanuts and coriander (cilantro).


Nutrition Facts
Tofu satay curry
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

If you have any tofu left over, crumble it up and make my nutty tofu lettuce wraps with peanut sauce:

5 from 4 votes (3 ratings without comment)

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Recipe Rating


  1. This is my new go-to midweek dinner! I LOVE the flavours and the crispy tofu is to die for. I adapted it slightly by including fresh ginger and garlic and using only red bell peppers instead of all the veg. Thank you for sharing such a delicious recipe x5 stars

  2. You had me at peanut butter!! I love all peanut butter sauce! My basic go to is 2TB peanut butter, 1tsp soy sauce, juice of half a lime and a splash of very hot water to help whisk it all smooth.
    I have almost everything on hand so this will be dinner shortly!