Go Back
+ servings

Red Thai satay tofu

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


For the Thai satay sauce:

  • 3 tbsp peanuts
  • 2 tbsp peanut butter
  • 2 tbsp vegetarian red Thai curry paste
  • 50 ml vegetable stock or water (~ 1/4 cup)
  • Black pepper

For the Red Thai satay tofu:

  • 200 g firm tofu, cut into 2cm dice (~ 1 1/2 cups diced)
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 3 spring onions, sliced
  • 1 small mild red chilli, finely chopped (optional)
  • 200 g stir fry-style vegetables (~ 2 1/2 cups) - I used tenderstem broccoli, baby corn and sugarsnap peas
  • 200 ml vegetable stock (~ 3/4 cup)
  • Fresh coriander (cilantro), chopped, to serve


  • Add the peanuts, peanut butter, and red Thai curry paste to a food processor, and blitz until the mixture reaches your desired consistency. Add the vegetable stock or water, along with some black pepper, and blitz again to combine. Set aside.
  • To make the red Thai satay tofu, start by pressing the tofu to remove any excess liquid. If you don't have a tofu press, place the sliced or diced tofu between two clean tea towels, lay a baking tray on top, and then add some heavy objects. Leave for at least ten minutes, preferably longer.
  • Heat the oil in a large frying pan, and add the diced tofu. Cook over a medium-high heat for several minutes each side, until golden brown all over - don't stir it too often.
  • When the tofu is golden, add the garlic, spring onions, mild red chilli (if using), and vegetables - I used tenderstem broccoli, baby corn, and sugarsnap peas. Cook over a medium heat for 5 minutes, until al dente.
  • Add the red Thai satay paste, along with 200ml of additional veggie stock or water, and mix to combine. Simmer for a few minutes until cooked to your liking.
  • Serve with rice or noodles if desired, topped with fresh coriander.