Tofu Satay Curry
Love peanuts? You’ll adore this creamy tofu satay curry that’ll be a winner with family and friends. 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.
What you need to make Vegan Tofu Satay Curry
- Firm tofu
- Onion
- Garlic cloves
- Ginger
- Red chilli
- Curry powder
- Peanut butter
- Coconut milk
- Dark soy sauce
- Lime
- Cumin
- Turmeric
- Chilli powder
- Curry powder
- Dark soy sauce
How to make tofu satay curry
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.
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.
Finally, 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 vegan tofu satay curry!
Did you make this vegan tofu curry recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Tofu Satay Curry
Ingredients
- 1 block of firm tofu
- 1 onion
- 3 garlic cloves
- 1 Thumb of ginger
- 1 red chilli
- 1 tbsp curry powder
- 3-4 tbsp peanut butter
- 400 ml can coconut milk
- 1 tbsp dark soy sauce
- ½ lime, juice of
Satay Seasoning
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp curry powder
- 1 tbsp dark soy sauce
- Salt and pepper
Serve with
- Rice
- Lime
- Coriander
- Chilli
Instructions
- 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.
Video
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!
Nutrition
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27 comments
Vanessa
What is the weigth of the tofu block?? Thank you !!
Emilia
I’ve made it with 280g block and I would say that was enough for 2-3 servings as the recipe says. Especially if you add more veggies, like cauliflower and broccoli for example.
Madeleine Olivia
Hi Vanessa. I used a 280g block. Good luck!
Amélie
Hi everyone! I totally recommend it! I made it tonight with broccoli and it was delicious, very tasty.
Madeleine Olivia
Glad to hear that you would recommend this recipe Amélie! Thank you 🙂
Maddie
I didn’t have peanut butter, so used cashew butter instead and it was really delicious! Threw in some roasted cauliflower and broccoli, and topped with roasted cashews. A creamy, hearty dinner, so nice. Will definitely make again.
Madeleine Olivia
Great idea to throw in some extra veg. So pleased to hear you enjoyed the recipe!
Barb
Another amazing recipe! Made it today with carrots and bell pepper. My meat-eating boyfriend loved it too. Thank you, Maddie.
Madeleine Olivia
I’m so glad you enjoyed the recipe Barb! I think it’s a great one to get any meat-eating friends to try as it’s so tasty and filling.
Kelly
This was amazing! I made half with chickpeas because my husband doesn’t like tofu, and we had it with peri-peri hot sauce. I just preordered your cookbook because all of your recipes are delicious!
Madeleine Olivia
Oh I’m so pleased to hear this Kelly! What a great idea to include chickpeas too. Hope you enjoy the cookbook!
chelsea
would extra firm tofu work too? or is it best with firm? thanks
Madeleine Olivia
Extra firm would work fine too – you probably don’t need to press it though. x
Vicky
I’ve made this recipe so many times and I absolutely love it!! I usually use a vegan shredded chicken alternative since I’m not a huge tofu fan.
Madeleine just has a talent for creating the best comfort meals<3
Virginia
Such a good meal – make it at least once a fortnight!
Madeleine OliviaAuthor
Love that you make this so regularly!
Elodie F
Thank you Madeleine for this recipe. This meal is easy to preparer and really delicious. All the family enjoyed eating this Tofu Satay Curry !
Madeleine OliviaAuthor
Thank you so much Elodie I’m so pleased you enjoyed my tofu satay curry!
Zoe
I’ve made this so many times, an absolute favourite!
M
🥰
Megan
Can’t go wrong with tofu satay, delicious
Djan
Enjoyed this so much and so did my husband!
MOP
Absolutely delicious!
Madeleine
So pleased to hear this! x
EmCee
Totally fantastically YUMMO!
I have low FODMAP issues, so I changed the garlic and onion to an infused oil instead. I let the tofu sit in the seasoning with some extra soy sauce for around half an hour, and man! It is soo good! Definitely on my recipe favourites for the future.
Madeleine
That’s a great shout. Glad you enjoyed it! x
V
For anyone else who loves a slow cooker, just tried this out by frying the tofu in the seasoning first and then chucked everything in for 3 hours on high. So tasty!