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    Home » Recipes » Vegetarian Dinner Recipes

    Jun 2, 2018 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 6 Comments

    Tofu satay curry

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    Total time: 35 minutes
    Servings: 3
    5 from 3 votes
    Jump to Recipe Rate this Recipe
    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 3 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories:
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • 400 g (~ 14 oz) firm tofu, pressed and cut into bitesize pieces
    • 2 tablespoon peanut butter
    • 2 tablespoon soy sauce
    • ½ tablespoon sriracha
    • 150 ml (~ ½ cup) coconut milk (I used light)
    • 1 mild red chilli, finely chopped (remove seeds for less heat)
    • 1 spring onion, chopped
    • ½ teaspoon ground coriander
    • ¼ teaspoon ground cumin
    • ¼ teaspoon 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

    Serving: 0 g - Carbohydrates: 0 g - Protein: 0 g - Fat: 0 g - Saturated Fat: 0 g - Polyunsaturated Fat: 0 g - Monounsaturated Fat: 0 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 0 mg - Potassium: 0 mg - Fiber: 0 g - Sugar: 0 g - Vitamin A: 0 IU - Vitamin C: 0 mg - Calcium: 0 mg - Iron: 0 mg

    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? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe.

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

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    Comments

    1. Jen Ainsworth says

      September 27, 2018 at 8:39 pm

      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

      Reply
      • Becca @ Amuse Your Bouche says

        September 28, 2018 at 4:11 pm

        Aw thank you so much Jen! Such a lovely comment, really happy you like it! :)

        Reply
    2. Ttrockwood says

      June 14, 2018 at 6:25 am

      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!

      Reply
      • Becca @ Amuse Your Bouche says

        June 16, 2018 at 10:22 am

        Hope you enjoyed it! Your version sounds great too :)

        Reply
    3. The Steaming Pot says

      June 02, 2018 at 12:59 pm

      Lovely combination of flavors there! Thanks too for the tips for cooking tofu. It's not an ingredient I cook with often, so that's going be helpful.

      Reply
      • Becca @ Amuse Your Bouche says

        June 02, 2018 at 8:08 pm

        So many people seem to have trouble with tofu!

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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