Peanut Red Curry Tofu

This Peanut Red Curry Tofu is a protein packed meal that comes together in 30 minutes. A flavorful and creamy sauce that is easy to customize.

I really enjoyed the flavors in my Peanut Curry Chickpea Wraps, it was only a matter of time before I wanted to make this into a proper dinner meal on the stove top. And instead of chickpeas we are using tofu for that perfect chewy texture to compliment the creamy curry sauce.

Why You’ll Love This Quick Curry Dish

• Minimal Chopping. For the things you do need to chop, they are aren’t complicated. I am not a fast chopper, and when I timed it, my ingredients were ready to go in less than 10 minutes.
• You can enjoy this meal in 30 minutes. And that includes the prep time, cooking the rice and making the curry itself.
• This is a flavorful dish using pretty simple ingredients. The curry paste alone provides a good amount of complexity in flavors to this dish without having to utilize a long list of ingredients.

What is Red Curry Paste?

Red Curry Paste (source) is one type of curry base used in a variety of Thai dishes. If you’ve heard of dishes like Thai Red Curry, this paste is what is used. The powerful fragrant paste is made up of a blend of different ingredients including dried red long chilies (prik chee fah), lemongrass, kaffir lime rind, garlic, shallots and shrimp paste.

Is Red Curry Traditionally Vegan?

Traditional curries in Thai cuisine normally include shrimp paste in the curry base itself or some fish sauce for flavor in the sauce base. Unless specifically marked, it’s always a good idea to check with the ingredients when making it yourself or ordering it out.

Good vegan Thai recipes do exist. And while they might not be traditional, some creators like Hot Thai Kitchen offer a few vegan-friendly recipes that make it easier to still enjoy the flavors of Thai cuisine without sacrificing on flavor. Highly recommend her version of Vegan Thai Red Curry.

Key Ingredients and Substitutions

• Thai Red Curry Paste: Ensure that your curry paste is vegan as many traditional Thai red curry pastes tend to include shrimp paste. I use the brand Thai Kitchen.
• Peanut Butter: Use a natural style peanut butter. You can also use almond butter or cashew butter, just make sure it is a runny nut butter for best consistency.
• Garlic & Ginger: For my preparation I used fresh, but if you’d like to save on extra chopping, you can use some dry, ground versions or pre-minced varieties.
• Sweetener: You can use a liquid sweetener like maple syrup or agave or opt for brown sugar. The sweetness helps to balance out the strong flavors of the chilis in the red curry paste.
• Lime: Both the juice and zest is used in this recipe. If you don’t have limes available, you can add a splash of rice wine vinegar to help provide a pop of tang to the dish.

How to Make Peanut Red Curry Tofu

Start by coating your tofu with cornstarch, thyme and salt and pepper. Add the tofu to a heated skillet with oil and sauté until the tofu becomes golden. Once cooked, set aside in a bowl.

To the same pan, add in your remaining oil and sauté your onions and peppers until softened. Now, stir in the garlic and ginger, sautéing until fragrant.

Add in the curry paste and make sure to sauté for 2-3 minutes allowing the raw ingredients from the paste to cook through and coat your vegetables.

Now, stir in the peanut butter, soy sauce, chili sauce, maple syrup and vegetable broth. Mix together really well to combine and bring to a simmer.

Once the curry starts to thicken slightly, stir in the spinach and allow to wilt. At this time, add in the tofu along with the lime zest and stir to coat. Finish with a squeeze of lime juice and serve.

Expert Tips For This Recipe

• Use a natural peanut butter where the only ingredients are peanuts and salt. This type of peanut butter tends to blend in much better into the sauce.
• Make sure to sauté your curry paste for at least 2-3 minutes. This will help to cook out some of the fresh raw ingredients in the paste and make the dish more flavorful.
• Serve your curry with a fresh squeeze of lime juice to help better absorb all the iron found in the tofu and peanut butter. The vitamin C in the lime helps to enhance iron absorption.
• Adjust the spiciness to your preference. You may find that the type of curry paste you use may provide a lot of spice. If you are sensitive, you might want to start with just 1 tablespoon of curry paste and increase as desired.

Frequently Asked Questions

How to Serve

This curry works really well with rice or noodles as they help to mellow out the intensity of the curry flavors. White rice or noodles also happen to cook up really quickly and can be started prior to making the curry. Another time saver is to use steam in the bag frozen rice, which means no extra clean up needed.

For a little extra, I also love topping this dish with fresh cilantro and/or some crushed peanuts for some more texture. And don’t forget the lime juice, especially for those looking to really get all the iron from this dish.

More Quick Vegan Recipes

• Miso Glazed Brussels Sprouts & Farro Bliss Bowl
• Sun-Dried Tomato White Bean Skillet
• One-Skillet Toasted Garlic and Chickpea Orzo
• Sriracha Noodles and Tofu
• Cilantro Lime Chickpeas

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★ Catherine

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