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Thai Peanut Curry Tofu

Quick & Simple Meals
This bold and creamy Thai peanut curry tofu is packed with spiced tofu, tender veggies, and a rich peanut-coconut sauce—an aromatic and satisfying plant-based dinner ready to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 460 kcal

Ingredients
  

Marinated Tofu:

  • 17 oz tofu extra firm or firm
  • 2 tablespoons soy sauce
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon sugar

Thai Peanut Curry:

  • 2 garlic cloves finely chopped
  • 1 small onion finely chopped
  • 2 red chilies chopped
  • 1 thumb-piece ginger grated or finely chopped
  • 1 small carrot finely chopped
  • 2 cups vegetable stock or water
  • 3 oz peanuts or peanut butter
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 ½ cups coconut milk
  • Chopped vegetables of your choice
  • 2 kaffir lime leaves optional

Instructions
 

  • Marinate the Tofu: Cut the tofu into cubes. In a bowl, mix soy sauce, cinnamon, turmeric.
  • Cumin, coriander powder, sweet paprika, and sugar.
  • Add tofu, toss to coat, and set aside.
  • Sauté Aromatics: Heat oil in a pan.
  • Add garlic, onion, red chilies, ginger, and carrot.
  • Stir-fry until onion softens, then transfer to a blender.
  • See full steps with tips & photos → https://mischacrossing.com/thai-peanut-curry-tofu/

Notes

Protein Boost: Add edamame or chickpeas along with the veggies for extra plant-based protein.
Spice It Up: Like it hotter? Toss in more chilies or a dash of chili oil.
Make Ahead: The curry sauce can be blended and refrigerated up to 3 days in advance.