Go Back
+ servings
Silken tofu curry featured image

Silken Tofu Curry

Chloe from Forkful of Plants
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
This silken tofu curry is a delicious combination of melt-in-your-mouth silken tofu, tender vegetables, creamy peanut sauce, and aromatic Thai red curry flavours. Ready in just 30 minutes, enjoy it over rice for a quick and easy, flavoursome weeknight dinner.
5 from 1 vote

Ingredients
  

  • 1 block silken tofu ~350g
  • 2 tbsp cornflour
  • 1 tbsp cooking oil
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 1 thumb sized piece ginger minced
  • 1 red bell pepper cut into strips
  • 200 g red curry paste ~¾ cup
  • 90 g peanut butter ⅓ cup
  • 1 can coconut milk 400g/14oz
  • 250 ml vegetable stock 1 cup
  • 1 head broccoli cut into small florets
  • 160 g sugar snap peas ~1 heaped cup
  • 1 tbsp coconut sugar
  • 1 tbsp sriracha hot sauce
  • 2 tbsp dark soy sauce
  • 1 lime juiced
  • 100 g spinach ~2 packed cups

Instructions
 

  • Carefully open your pack of silken tofu and slide the block onto a non-stick baking sheet. It’s important that you don’t break it up yet, otherwise it will just turn to mush.
  • Bake the tofu for 10 minutes at 200°c/390°f, then carefully cut it up into 1/2 inch cubes on the baking sheet. Sprinkle the cubes with cornflour and gently toss, then return it to the oven for 20 minutes.
  • Meanwhile, make the curry. Heat the oil in a large pan over a medium heat. Add the chopped onion, garlic and ginger and fry for 2 minutes until fragrant. Add the pepper and continue to fry, stirring, for 3-4 minutes.
  • Next, add the curry paste and stir for a couple of minutes. Add the peanut butter, followed by the coconut milk and the vegetable stock. Stir to combine all of the sauce ingredients together.
  • Add the broccoli and sugar snaps, then simmer the curry for 10 minutes, stirring occasionally.
  • Add the sugar, sriracha, soy sauce and lime juice, then stir through the spinach to wilt it.
  • Once the tofu has finished cooking, gently fold the cubes through the curry. Serve with rice and chopped coriander.

Notes

STORAGE: You can make the curry 3-4 days ahead of time. Store it in an airtight container in the fridge. To freeze, allow it to cool to room temperature, then transfer into one large, or 4 individual, airtight containers to freeze. Freeze for up to 3 months.
You can reheat the curry either on the hob or microwave. On the hob, bring to a simmer for 2-3 minutes until piping hot through. Alternatively, microwave on high for 2-3 minutes per portion.
If the vegan peanut curry is frozen, defrost in the fridge overnight, or on the counter for a few hours. Reheat as above.
Tried this recipe?Let us know how it was!