Did someone say curry? Of the satay variety? We're there. Dan loves satay and I love curry, so curry x satay = the perfect dish at the Vegan Punks HQ.
This tofu satay curry is a fresh take on our classic Peanut Butter Noodle Soup, only it's not soup-y and it's served with rice! But, the flavour combinations are similar.
We start with a base of garlic, ginger and onion (classic) and pair it with peanut butter (lush) but instead of using just turmeric and chilli powder, we've instead paired the turmeric with a punchy madras curry powder – and it works!
We're really chuffed with this tofu satay curry and hope you enjoy it as much as we do.
Tofu Satay Curry
- 400 g firm tofu – pressed for a couple of hours
- 2 tbsp cornflour
- 4 cloves garlic - finely chopped
- 1 brown onion - chopped into chunks
- 1 inch fresh ginger - finely chopped
- 80 g green beans
- 2 red peppers – chopped into chunks
- 150 g broccoli - cut into small florets
- 2 tsp madras curry powder
- 2 tsp turmeric powder
- 2 tbsp peanut butter
- 400 ml coconut milk
- 1 tbsp light soy sauce
- 1 tbsp lime juice ~ from half a lime, roughly
- 1 vegetable stock cube
- 1 tbsp & 1 tsp sesame oil divided
- 150 g brown rice
- Handful of crushed peanuts
- Handful of coriander
- Chilli flakes – to taste
- Take the pressed tofu and chop it into even pieces, roughly an inch wide and half an inch thick.400 g firm tofu
- Coat each piece of tofu in the cornflour.400 g firm tofu, 2 tbsp cornflour
- Heat up one tablespoon of sesame oil over a medium-high heat. When the oil is ready fry the tofu for a few minutes on each side until golden. Set aside when ready.400 g firm tofu, 1 tbsp & 1 tsp sesame oil
- Put the remaining sesame oil in a wok and gently heat.1 tbsp & 1 tsp sesame oil
- Add the onions and cook until translucent, then throw the garlic and ginger in.4 cloves garlic, 1 brown onion, 1 inch fresh ginger
- Be careful the garlic doesn't burn – it doesn't take much! Once everything smells fragrant pop the peppers into the wok.2 red peppers
- Stir the spices into the pan and let them gently coat the onions and garlic.2 tsp madras curry powder, 2 tsp turmeric powder
- Next add the peanut butter and stir well. It should start to melt.2 tbsp peanut butter
- Pour in half of the coconut milk and all of the soy sauce400 ml coconut milk, 1 tbsp light soy sauce
- Break the stock cube into the curry and stir everything up really well.1 vegetable stock cube
- Pop the broccoli into the pan and cook on a gentle heat for eight minutes.150 g broccoli
- The curry should be nice and thick by this point, if you'd like it a bit saucier add some more – or all – of the remaining coconut milk.400 ml coconut milk
- Finally, add the green beans, tofu and lime juice into the curry and cook for a few minutes more. It will thicken back up if you've added all of the coconut milk. Just make sure the tofu is hot before serving.80 g green beans, 1 tbsp lime juice
- Remember to taste the finished product before serving – you might want it spicier, so you could add some chilli flakes, if you'd like it a bit sweeter you could add some agave syrup or for a more savoury flavour add some more soy sauce. Make sure your tofu satay curry is just how you like it!
- Serve with brown rice, fresh coriander, crushed peanuts and a few chilli flakes (if that's your bag), and enjoy!150 g brown rice, Handful of crushed peanuts, Handful of coriander, Chilli flakes – to taste
- Nutritional information does not include toppings or a side serving of rice.