Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Peanut Butter Tofu Curry

Peanut Butter Tofu Curry
Peanut Butter Tofu Curry

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!


Before you start

Oven preheated to 200*C | Baking tray | Wok or large deep frying pan | Microwave


  • 1 280g block smoked extra firm tofu
  • 1 tbsp coconut oil
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 4 spring onions
  • 2 tbsp soy sauce
  • 3 tbsp vegan red thai paste
  • 1 tbsp sugar
  • 1 400g tin coconut milk
  • Water to loosen
  • 3 tbsp peanut butter
  • 2 carrots
  • 1 red pepper
  • 100g sugar snap peas
  • 1 lime

To Serve

  • 15g coriander leaves
  • 4 tbsp peanuts
  • 4 tbsp crispy onions
  • 2 250g pouches microwavable basmati rice
  • Chilli flakes to taste


  1. 1.

    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