Peanut Tofu Satay Curry (Vegan)

This peanut tofu satay curry is creamy, nutty, and packed with comforting flavors. I love how the crispy tofu soaks up the peanut marinade and then gets simmered in a fragrant curry sauce with fresh vegetables. It’s hearty, satisfying, and completely plant-based, making it one of my favorite go-to vegan curries.

Why You’ll Love This Recipe

I like this curry because it balances rich, creamy peanut flavors with the freshness of lime and coriander. The tofu gives me a great source of protein, while the coconut milk makes the sauce silky and indulgent. I enjoy how versatile it is—I can serve it with rice for a filling dinner or even enjoy it on its own as a lighter meal. It’s also quick enough for weeknights but flavorful enough to impress guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the tofu:
400 g (14 oz) firm tofu
1 tablespoon smooth peanut butter
2 tablespoons tamari (or soy sauce if not gluten-free)

For the curry:
1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
2 spring onions, thinly sliced
1 cm (½ inch) fresh ginger, peeled and minced
2 garlic cloves, minced
1 heaped teaspoon curry powder
Pinch cayenne chilli pepper to taste
½ teaspoon ground turmeric
1 red pepper, thinly sliced
Handful of fresh coriander (cilantro), roughly chopped
1 teaspoon agave syrup (or sub any other sweetener)
2 tablespoons lime juice
1 vegetable stock cube (ensure gluten-free if necessary)
150 ml (⅔ cup) coconut milk
1 tablespoon smooth peanut butter
200 g (7 oz) French (green) beans, trimmed and halved
Salt + pepper to taste

To serve (optional):
Cooked brown or white rice
Roasted peanuts, roughly chopped
Lime

Directions

1. I start by pressing the tofu to remove excess moisture, then cut it into cubes. I toss the tofu with peanut butter and tamari, making sure it’s evenly coated.
2. In a pan, I heat the coconut oil and sauté the spring onions, ginger, and garlic until fragrant.
3. I add the curry powder, cayenne, and turmeric, letting them toast for a minute to release their flavors.
4. I stir in the red pepper and cook for a few minutes until it begins to soften.
5. I crumble in the stock cube, then add coconut milk, peanut butter, lime juice, agave syrup, and a splash of water if needed. I stir until smooth.
6. I add the tofu cubes and French beans, letting everything simmer for 10–12 minutes until the beans are tender and the sauce thickens.
7. I season with salt and pepper, stir through fresh coriander, and serve with rice, roasted peanuts, and lime wedges.

Servings and Timing

This recipe serves 3–4 people. It takes about 10 minutes of prep and 25 minutes of cooking, so I can have it ready in around 35 minutes.

Variations

Sometimes I add other vegetables like broccoli, carrots, or baby corn for more variety. If I want extra heat, I add fresh chopped chili along with the cayenne. For a creamier texture, I increase the peanut butter or use full-fat coconut milk. I also enjoy topping it with a drizzle of chili oil for extra flavor.

Storage/Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days. When reheating, I warm it gently on the stove, adding a splash of coconut milk or water to loosen the sauce if it has thickened. It also freezes well for up to a month, and I thaw it overnight in the fridge before reheating.

FAQs

Can I bake the tofu instead of pan-frying?

Yes, I sometimes bake the tofu at 400°F (200°C) for 20–25 minutes until crispy before adding it to the curry.

What’s the best type of peanut butter to use?

I like smooth, natural peanut butter without added sugar or salt, but any type works.

Can I make this curry nut-free?

Yes, I replace peanut butter with sunflower seed butter or tahini for a nut-free option.

Is this recipe gluten-free?

It is if I use tamari instead of soy sauce and make sure the stock cube is gluten-free.

Can I use frozen green beans?

Yes, I often use frozen beans, and they work just as well as fresh ones.

What can I serve with this curry besides rice?

I like pairing it with quinoa, couscous, or even flatbreads like naan or roti.

How spicy is this curry?

It’s mildly spiced, but I adjust the cayenne and add fresh chilies if I want it hotter.

Can I add more protein to this dish?

Yes, sometimes I add chickpeas or edamame along with the tofu for extra protein.

Can I make this in advance?

Yes, I find the flavors deepen when it sits overnight, making it even tastier the next day.

How do I thicken the curry sauce?

I add a little more peanut butter or simmer it uncovered until it reduces to my desired thickness.

Conclusion

I find this peanut tofu satay curry to be the perfect comfort food creamy, flavorful, and satisfying while still being healthy and plant-based. It’s quick to prepare, easy to customize, and always a crowd-pleaser. Whenever I want a nourishing yet indulgent meal, this curry never disappoints.

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