Peanut Butter Tofu Curry

0:20 m

Easy, creamy, crunchy, tasty. This is a curry anyone can cook, no matter what their cooking abilities are.Best served with loved ones and a couple of beers!

Start cooking ➞




For the curry

<item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp ginger purée<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>3 tbsp plant-based red Thai paste<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>3 tbsp peanut butter<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>100g sugar snap peas<item-todo-done><item-todo-done>1 lime<item-todo-done>

To serve

<item-todo-done>4 tbsp peanuts<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done><item-todo-done>15g coriander leaves<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done> chilli flakes<item-todo-done>

Before you start

Preheat oven to 200°C | Baking tray | Wok or large deep frying pan | Microwave

Prepare the tofu

  • Cut the tofu into 1cm cubes
  • Spread the tofu cubes out on the baking tray, put the tray in the oven and roast for 15 minutes

Prepare the vegetables

  • Trim and finely slice the spring onions at an angle
  • Peel and cut the carrots into batons
  • Halve, deseed and slice the pepper

Make the curry

  • Halve the lime
  • Warm the coconut oil in the wok over a medium high heat
  • Add the ginger, garlic and spring onion to the pan and stir for 30 seconds
  • Add the soy sauce, red thai paste and sugar and stir for 1 minute
  • Turn up the heat to high, add the coconut milk to the pan and leave to reduce for 3-4 minutes
  • Add a little water to loosen if needs be
  • Add the peanut butter to the wok and stir it into the sauce
  • Add the carrots, red pepper and sugar snap peas to the wok, squeeze the lime into the wok, stir to cover and simmer for 2 minutes

Prepare the rice

  • Cook the rice according to packet instructions

Finish the curry and serve

  • Roughly chop the peanuts
  • Spoon the rice into the serving bowls
  • Add the tofu to the wok and fold into the curry
  • Spoon the curry into the bowls
  • Garnish with coriander leaves, peanuts, crispy onions, reserved spring onions, chilli flakes and serve immediately
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