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Silken Tofu Curry

Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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.


  • 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


  • 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.


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!