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Peanut Butter Tofu Curry Recipe

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4 from 11 reviews

This Peanut Butter Tofu Curry is a creamy, flavorful vegan dish that combines crispy tofu with a rich, peanut-infused coconut curry sauce. Perfectly balanced with fresh ginger, garlic, and a hint of chili, it’s an easy and satisfying recipe ideal for a wholesome weeknight dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Vegan, Asian-inspired
  • Diet: Vegan

Ingredients

Tofu

  • 1 block (14 oz / 400 g) extra firm tofu
  • 1 tablespoon olive oil + extra for coating the tofu

Curry Sauce

  • 1 large shallot, diced
  • 1 medium red bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely chopped
  • 1 small red chili pepper, finely chopped
  • 1 can (13.5 fl. oz / 400 ml) coconut milk
  • 1/3 cup (80 g) smooth natural peanut butter
  • 1 tablespoon Tamari soy sauce
  • 1 tablespoon agave syrup
  • Juice of half a lime
  • A handful fresh cilantro (coriander), roughly chopped
  • Salt, to taste

Instructions

  1. Prepare the Tofu: Cut the extra firm tofu into 1-inch cubes and lightly coat them with olive oil. You can either air fry the tofu at 400°F (200°C) for 10-12 minutes, shaking the basket occasionally, or bake them in a preheated oven at 200°C (400°F) for 20 minutes turning halfway through to ensure they become crispy.
  2. Sauté Vegetables: Heat 1 tablespoon of olive oil over medium-high heat in a large saucepan or wok. Add the diced shallot and sliced red bell pepper and cook for 2-3 minutes until they begin to soften.
  3. Add Aromatics: Stir in the minced garlic, chopped fresh ginger, and finely chopped red chili pepper. Cook for an additional 1-2 minutes until fragrant.
  4. Make the Sauce: Pour in the coconut milk and stir well to combine with the vegetables. Add the smooth natural peanut butter, Tamari soy sauce, and agave syrup. Stir continuously until the peanut butter is fully melted and incorporated into the sauce.
  5. Simmer the Curry: Bring the sauce mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes to allow the sauce to thicken and flavors to meld.
  6. Combine Tofu and Sauce: Add the cooked tofu cubes to the pan and gently stir, ensuring each piece is well coated with the curry sauce. Stir in the lime juice and season with salt according to your taste preferences.
  7. Garnish and Serve: Remove the curry from heat and garnish with roughly chopped fresh cilantro. Serve immediately, enjoying this creamy, protein-packed vegan curry.

Notes

  • You can choose between air frying or baking the tofu depending on the equipment you have available.
  • Pressing the tofu before cooking helps improve its texture and ability to absorb flavors.
  • Adjust the amount of red chili pepper to control the spice level of the curry.
  • For a thicker sauce, let the curry simmer a little longer until desired consistency is reached.
  • This dish pairs perfectly with steamed rice or quinoa.

Find it online: https://cheftinaskitchen.com/peanut-butter-tofu-curry-recipe/