Tofu Satay Curry
love peanuts? you’ll adore this creamy satay curry that’ll be a winner with family and friends
prep time 15 mins total time 45 mins serves 2-3
This tofu satay curry is one of my favourites. It’s sweet, salty, creamy and completely vegan.
Curry is one of our favourite types of food to make and there aren’t many weeks where we won’t cook up some kind of vegan curry. This tofu satay curry is the epitome of comfort food and Alex and is make it regularly when we want something wholesome, filling and relatively healthy.
It’s also really cheap as there aren’t too many ingredients and most you will probably already have in your store cupboard.
I love this recipe as you can add in pretty much whatever you want. I usually add in some veggies like sugar snap peas or spinach if I want to bulk it out or add some extra nutrients.
Tofu satay curry is also one I go to first if I’m cooking for a usual meat-eater. They can’t believe it’s vegan and almost always ask for seconds.
Tools
The only tools you’ll need for this recipe is a sharp knife to chop up the tofu and a frying pan.
It does make a smoother sauce if you blitz it in the blender but this step can also be stepped, there will just be a little extra crunch!
If you don’t have a tofu press just make sure to get tofu that doesn’t need it. Otheriwse you can press without one.
Simply fold a length a paper towel or tea towel in half or quarters. Place the folded towels on a chopping board and place the block of tofu on the paper towels.
Place another layer of folded paper towels or a tea towel/cotton cloth top of the block of tofu.
Now place a a bowl or chopping board on top.
Next find some kind of weight (a large food can, heavy book, cast-iron pan or dumbbell all work nicely) and put on top of the board/bowl. The weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
Let the tofu sit for at least 30 minutes. The weight will gradually and effectively squeeze the moisture out of the block of tofu, where it will be absorbed by the paper towels.
ingredients
Block of firm tofu
1 onion
3 garlic cloves
Thumb of ginger
1 red chilli
1 tsbp curry powder
3-4 tbsp peanut butter
400ml can coconut milk
1 tbsp dark soy sauce
Juice of half a lime
Satay seasoning
1/2 tsp coriander
1/2tsp cumin
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp curry powder
1 tbsp dark soy sauce
Salt and pepper
Serve with:
Rice
Lime
Coriander
Chilli
method
Press your tofu ahead of time if it needs it. Chop into bite sized chunks and mix together with the satay seasoning in a bowl, coating each piece.
In a frying pan over medium to high heat, pour a drizzle of oil. Add in the tofu to your pan and fry for around 15 minutes until golden brown. Remove the tofu from the pan and set aside.
Heat up a some oil over medium heat, then add chopped onion, minced garlic, diced ginger, chilli and curry powder. Fry until softened for around 5 minutes, stirring continuously, adding a dash of water if it needs it.
Transfer to a blender and blitz with 1 cup of water and the peanut butter.*
Return to the pan and add in the coconut milk, soy sauce, lime juice and the tofu you prepared earlier.
Bring to a boil and then simmer and cook for 15 minutes until the sauce has thickened.
Serve your creamy satay with rice, a squeeze of lime, sprinkle of coriander, peanuts and some chopped raw chillies.
notes
*If you don’t have a blender, this step can be skipped and simply add the peanut butter to the pan and follow the remaining steps.
Add in some sugar snap peas, frozen peas, spinach, or another fast cooking veg to the pan at the end with the tofu to add some extra veg to your creamy satay!
