Creamy Thai Peanut Tofu Curry
Delve into the rich and vibrant flavors of Thailand with this Creamy Thai Peanut Tofu Curry. This dish combines the creaminess of coconut milk, the depth of red curry paste, and the nutty goodness of peanut butter, all while being loaded with fresh vegetables and protein-packed tofu. Perfectly paired with fluffy jasmine rice, this recipe serves a crowd and is ideal for both weeknight dinners and special gatherings. Share this delightful vegan curry with friends and family for a nourishing and satisfying meal that everyone will love.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
coconut milk
3 cans (Canned, 14 ounces each)
red curry paste
3 tablespoons (None)
chili pepper
1 (Sliced)
broccoli
1 large crown (Chopped into florets)
snow peas
1 lb (Trimmed)
white mushrooms
1/2 lb (Sliced)
carrot
1 (Sliced into rounds)
peanut oil
3 tablespoons (None)
peanut butter
5 tablespoons (Smooth)
Sriracha hot sauce
3 tablespoons (None)
vegetable stock
1/4 cup (None)
extra firm tofu
1 package (Drained and cubed, 14 ounces)
ginger
3 tablespoons (Shredded)
jasmine rice
3 cups (Uncooked)
Instructions
1
Heat peanut oil in a large wok over medium heat. Add the red curry paste and fry for about 2 minutes, stirring frequently, until fragrant.
2
Pour in the coconut milk, and add the Sriracha hot sauce and peanut butter. Stir until well combined and smooth.
3
Add the shredded ginger and mix to incorporate.
4
Chop the broccoli, slice the chili pepper, and cut the carrot into bite-sized pieces. Add all the chopped vegetables and the cubed extra-firm tofu to the wok.
5
Bring the mixture to a gentle boil. Once boiling, cover the wok, reduce the heat to low, and allow it to simmer for about 10-15 minutes, or until the vegetables are tender.
6
In a separate pot, cook the jasmine rice by adding 3 cups of rice to 6 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer until fluffy, about 18-20 minutes.
7
Serve the creamy curry over a generous scoop of jasmine rice, and enjoy this comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Peanut Tofu Curry?
It is a rich and vibrant Thai-inspired dish that combines coconut milk, red curry paste, peanut butter, fresh vegetables, and extra-firm tofu served over jasmine rice.
Is this recipe suitable for vegans?
Yes, this recipe is entirely plant-based and vegan-friendly as it uses tofu and coconut milk.
Is this curry gluten-free?
Most ingredients are naturally gluten-free, but you should always check the labels on your red curry paste and Sriracha sauce to ensure they are certified gluten-free.
What type of tofu should I use?
The recipe calls for one 14-ounce package of extra-firm tofu, drained and cubed.
How much coconut milk is required?
You will need three 14-ounce cans of coconut milk for this recipe.
What kind of rice is best for this dish?
Fluffy jasmine rice is the recommended pairing for this creamy curry.
How do I cook the jasmine rice?
Combine 3 cups of uncooked rice with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
Can I substitute the peanut oil?
Yes, if you do not have peanut oil, you can use another high-smoke point oil like vegetable or canola oil.
Is the curry spicy?
The recipe includes red curry paste, a chili pepper, and Sriracha, giving it a moderate kick. You can adjust the heat by adding more or less Sriracha.
What kind of peanut butter works best?
Smooth peanut butter is recommended to ensure the sauce has a creamy, consistent texture.
How long does the curry need to simmer?
Once the vegetables and tofu are added, simmer the mixture for 10-15 minutes or until the vegetables are tender.
Which vegetables are included in this curry?
The recipe features broccoli florets, snow peas, white mushrooms, and sliced carrots.
What is the first step in making the curry?
The first step is to heat peanut oil in a large wok and fry the red curry paste for about 2 minutes until fragrant.
How much ginger is used in the recipe?
The recipe calls for 3 tablespoons of shredded ginger to add depth and zing.
What is the purpose of vegetable stock in this recipe?
A small amount (1/4 cup) of vegetable stock is used to help balance the consistency of the thick peanut and coconut sauce.
Can I use crunchy peanut butter instead?
While smooth is recommended for a creamy texture, crunchy peanut butter can be used if you prefer small bits of peanuts in your sauce.
How do I prepare the broccoli?
You should take one large crown and chop it into bite-sized florets.
When should I add the Sriracha?
Add the Sriracha hot sauce at the same time as the coconut milk and peanut butter, right after frying the curry paste.
Is this a good meal for a large group?
Yes, with 3 cans of coconut milk and 3 cups of rice, this recipe serves a crowd and is perfect for gatherings.
Can I add other vegetables?
Absolutely! Bell peppers, baby corn, or bamboo shoots would make great additions to this versatile curry.
How do I prepare the ginger?
The ginger should be shredded before adding it to the wok to ensure it distributes evenly throughout the sauce.
What if I don't have a wok?
If you don't have a wok, a large, deep skillet or a heavy-bottomed pot will work just as well.
How do I prepare the snow peas?
The snow peas should be trimmed by removing the ends before being added to the curry.
Can I store leftovers?
Yes, this curry stores well in an airtight container in the refrigerator for 3-4 days.
How should I reheat the curry?
Reheat gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much in the fridge.
Is this recipe considered healthy?
Yes, it is loaded with fresh vegetables and provides a good source of plant-based protein from the tofu and peanut butter.
Can I use lite coconut milk?
You can, but the final dish will be less creamy and the sauce will be thinner than if you use full-fat coconut milk.
What does 'shredded ginger' mean?
It refers to ginger that has been grated or cut into very thin, matchstick-like pieces.
Can I substitute the tofu?
Yes, you can substitute tofu with chickpeas or tempeh for a different vegan protein option.
How long does the whole process take?
Total active cooking time for the curry and rice is roughly 30-40 minutes.