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.
📖 Recipe
Tofu Satay Curry
Tofu satay curry is a perfect balance of sweet and spicy with a rich peanut flavour that brings it all together. Plus, it packs in the plant based protein!
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Servings: 2
Calories: 801kcal
Ingredients
- 400 g firm tofu – pressed for a couple of hours
- 2 tablespoon 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 teaspoon madras curry powder
- 2 teaspoon turmeric powder
- 2 tablespoon peanut butter
- 400 ml coconut milk
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice ~ from half a lime, roughly
- 1 vegetable stock cube
- 1 tablespoon & 1 teaspoon sesame oil divided
To serve:
- 150 g 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.400 g firm tofu
- Coat each piece of tofu in the cornflour.400 g firm tofu, 2 tablespoon 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 tablespoon & 1 teaspoon sesame oil
- Put the remaining sesame oil in a wok and gently heat.1 tablespoon & 1 teaspoon 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 teaspoon madras curry powder, 2 teaspoon turmeric powder
- Next add the peanut butter and stir well. It should start to melt.2 tablespoon peanut butter
- Pour in half of the coconut milk and all of the soy sauce400 ml coconut milk, 1 tablespoon 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 tablespoon 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
Notes
- Nutritional information does not include toppings or a side serving of rice.
Nutrition
Calories: 801kcal | Carbohydrates: 49g | Protein: 31g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Sodium: 962mg | Potassium: 905mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4494IU | Vitamin C: 233mg | Calcium: 356mg | Iron: 6mg
Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
Avia
This was delish! Didn’t quite follow the recipe as I wanted to clean out the fridge so threw in mushrooms, baby spinach, chickpeas & potatoes with the tofu and it was so yummy!
Jess & Dan
So glad to hear it Avia!
Deb
Really delicious and satisfying. The coconut milk, lime and peanut butter gave the sauce just the right consistency and flavor, and the tofu texture was great. I'll be making this again. Thank you Jess & Dan!
Jess & Dan
So glad you enjoyed this Deb! And thanks so much for leaving us this review. It has made our day! Jess x
Kelsey
This is honestly a top notch recipe, thank you! I'll definitely make it again
Jess & Dan
Thanks so much Kelsey, so glad you enjoyed it!
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 😊
Kevin
Lush!
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 😋