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5 from 1 vote

Tofu satay curry

A luxuriously creamy curry made with crispy tofu and a glossy peanut satay sauce!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main meal
Cuisine: Asian, Thai
Keyword: peanut butter curry, peanut curry, satay curry, satay tofu, tofu curry
Servings: 3
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).