Tofu satay curry

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 sauté 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!

If you’ve cooked this recipe, don’t forget to leave a star rating!

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

Ingredients

  • 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)

Instructions

  • 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

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.

Tried this Recipe? Give it a star rating!Star ratings really help support the site – thank you!

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:

Save This Recipe

Save This Recipe

Drop your email address in the box and I'll send this recipe straight to your inbox! You'll also receive future recipes by email (1-2 per week, no spam!), AND a totally free e-cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  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!