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.
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Tofu Satay Curry
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Ingredients
Units
Scale
- 400g block of firm tofu - pressed for a couple of hours
- 2 tbsp cornflour
- 4 cloves garlic - finely chopped
- 1 brown onion - chopped into chunks
- 1 inch piece of fresh ginger - finely chopped
- 80g green beans
- 2 red peppers - chopped into chunks
- 150g broccoli - cut into small florets
- 2 tsp madras curry powder
- 2 tsp turmeric powder
- 2 tbsp peanut butter
- 1 tin coconut milk (400ml)
- 1 tbsp light soy sauce
- Juice of half a lime
- 1 vegetable stock cube
- 1 tbsp & 1 tsp sesame oil (divided)
To serve:
- 150g brown rice
- Handful of crushed peanuts
- Handful of coriander
- Chilli flakes - to taste
Instructions
- Take the pressed tofu and chop it into even pieces, roughly an inch wide and half an inch thick.
- Coat each piece of tofu in the 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.
- Put the remaining sesame oil in a wok and gently heat.
- Add the onions and cook until translucent, then throw the garlic in.
- Be careful the garlic doesn't burn – it doesn't take much! Once everything smells fragrant pop the peppers into the wok.
- Stir the spices into the pan and let them gently coat the onions and garlic.
- Next add the peanut butter and stir well. It should start to melt.
- Pour in half of the coconut milk and all of the soy sauce
- Break the stock cube into the curry and stir everything up really well.
- Pop the broccoli into the pan and cook on a gentle heat for eight minutes.
- 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.
- 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.
- 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!
- Category: Dinner
- Method: Stove-top
- Cuisine: Indonesian
Keywords: Tofu satay curry, vegan satay curry
Daisy
I love satay sauce so much and often make it to add to stir fry dishes. However, this recipe is by far the best satay style sauce I've ever made. So delicious! I did add extra chilli flakes though as I like it spicy 😋
★★★★★
Kevin
Lush!
★★★★★
Emma Prew
My absolute favourite Vegan Punks recipe. This is pretty much a weekly staple in our house – Tofu Tuesdays! – as we never get bored of it. I sometimes put different vegetables in but always broccoli. The combination of tofu, peanut butter and broccoli is the best. Highly recommend!
★★★★★
Jess Saunders
Hey Emma, I'm so glad to read this! I love tofu Tuesdays, and I love mixing up the veg too. So good! Jess 😊