Peanut Tofu Curry
A rich, creamy, and flavorful vegan curry with a nutty kick.
⏱️ 40 min🍽️ Serves 1
🔥 450 kcal💪 25g protein🍚 35g carbs🥑 25g fat🌾 7g fibreper serving
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servings
Ingredients
- ⬜400 g firm tofu
- 🌻1 tbsp vegetable oil
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🌶️1 tbsp red curry paste
- 🥥400 ml full-fat coconut milk
- 🥜100 g creamy peanut butter
- 🫑200 g bell peppers (any color)
- 🥦200 g broccoli florets
- 🍶1 tbsp soy sauce
- 🍁1 tsp maple syrup (or brown sugar)
- 🍲½ cup vegetable broth
- 🌿 fresh cilantro, for garnish
Pro tips
- For extra protein, add some edamame or chickpeas along with the vegetables.
- Adjust the amount of red curry paste to your preferred spice level.
- To make it thicker, let the curry simmer uncovered for a few extra minutes at the end.
- This curry freezes well for future meals.
Method
- 1Press excess water from tofu, then cut into 1-inch cubes. Heat oil in a large pot or Dutch oven over medium-high heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- 2Add chopped onion to the same pot and sauté until softened, about 3-5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 3Add red curry paste and cook for 1 minute, stirring constantly, to bloom the flavors.
- 4Pour in coconut milk, vegetable broth, and peanut butter. Whisk until the peanut butter is fully dissolved and the sauce is smooth. Bring to a gentle simmer.
- 5Add bell peppers and broccoli florets to the sauce. Simmer for 5-7 minutes, or until vegetables are tender-crisp.
- 6Return the cooked tofu to the pot. Stir in soy sauce and maple syrup. Taste and adjust seasonings as needed.
- 7Serve hot, garnished with fresh cilantro and a side of rice or noodles.