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