Can this meal be made in advance?

This is a great dish to make if you are looking to make it ahead for meal prep. Allow the curry to fully cool and place in an airtight container in the fridge for up to 4-5 days. This curry can also be frozen, just place your airtight container in the freezer for up to 1 month. You can reheat the leftovers on the stovetop or in the microwave until warmed through.

Can you make this curry without tofu?

Yes! Chickpeas are a great substitute. You can skip the tofu prep in the recipe and just add them in when adding the broth. If you are avoiding soy due to an allergy, make sure to also substitute other soy based ingredients like soy sauce and replace with condiments like coconut aminos or gluten-free tamari.

Is peanut red curry tofu healthy?

One major benefit of this curry is that it is low in saturated fat. For those with heart health concerns looking to avoid saturated fat from foods like coconut milk, coconut oil and high saturated fat meats, this option helps to minimize this. We’re also packing in some more vegetables like pepper and spinach to help include more fiber in the final dish.

Peanut Red Curry Tofu - Plant Based RD

Name: Peanut Red Curry Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (450 g) block super firm tofu; 2 tsp cornstarch; 1/2 tsp dry thyme; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp avocado oil, divided; 1 small onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 thumb size ginger, minced; 2-3 tbsp Thai red curry paste ( I use the brand Thai Kitchen); 2 tbsp natural peanut butter; 1 tbsp soy sauce or gluten-free soy sauce; 1-2 tbsp maple syrup or brown sugar; 1 tsp chili garlic sauce (I use the brand Huy Fong Foods); 2 cups vegetable broth or water; 2 cups of spinach; Zest and juice of one lime

Description

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.

Ingredients

Scale

Tofu

1 (450 g) block super firm tofu
2 tsp cornstarch
1/2 tsp dry thyme
1/4 tsp kosher salt
1/4 tsp black pepper

Red Peanut Curry

1 tbsp avocado oil, divided
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 thumb size ginger, minced
2–3 tbsp Thai red curry paste ( I use the brand Thai Kitchen)
2 tbsp natural peanut butter
1 tbsp soy sauce or gluten-free soy sauce
1–2 tbsp maple syrup or brown sugar
1 tsp chili garlic sauce (I use the brand Huy Fong Foods)
2 cups vegetable broth or water
2 cups of spinach
Zest and juice of one lime

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Instructions

To an airtight container add in your cubed tofu, cornstarch, thyme, salt and pepper, seal with a lid and give a good shake to coat. Heat a large skillet or pan over medium-high heat, then add in the oil. After it has heated, add the coated tofu and cook for 7-8 minutes until the tofu has become golden on all sides, only stirring every couple of minutes to allow the tofu to sear and avoid crumbling. Once cooked, set aside.
To the same pan, add your remaining oil. Toss in your onions and peppers along with a pinch of salt and sauté until softened.
Stir in your garlic and ginger and sauté for a minute until fragrant.
To the pan, add in your red curry paste and allow to sauté for 2-3 minutes until fragrant.
Add your peanut butter, soy sauce, maple syrup, chili garlic sauce and vegetable broth, giving everything a stir to combine. Bring to a simmer and cook for 10 minutes.
Stir in your spinach and allow to heat through and wilt. Once wilted, stir in your tofu and lime zest and give everything a good mix to combine.
Finish off your meal by squeezing fresh lime juice overtop and serve with rice.

Notes

I recommend serving this meal with noodles or rice. To make the rice quickly, opt for white Jasmine rice and start it before you begin cooking the curry.

To make sure you prep and cook this meal in 30 minutes, prepare some of the ingredients while you are cooking the tofu. I like to chop the onion, peppers, garlic and ginger as the tofu is searing in the pan.

If sensitive to spicy foods, I would recommend starting with just 1 tablespoon of curry paste and adding more based on preference.

For a really rich broth, feel free to replace 1 cup of vegetable broth with 1 cup of full-fat coconut milk or unsweetened oat milk.

You can find red curry paste in the international section of your local grocery store in the US, normally stocked in the same area where you will find soy sauce or sriracha.

If using chickpeas in place of tofu, skip step 1 and add the chickpeas at step 5.