There are dishes that bring instant comfort, and then there are dishes that transport you into another world of flavor. Thai Peanut Curry Tofu belongs to the latter category. Imagine tender tofu cubes marinated in aromatic spices, simmered gently in a rich peanut and coconut milk sauce, and paired with fresh vegetables that add both color and crunch. Each spoonful delivers the perfect balance of creaminess, nuttiness, and gentle spice—making it a wholesome and satisfying meal for cozy evenings, family dinners, or even weekly meal prep.
This dish is more than just a recipe; it’s a culinary journey that celebrates the depth of Thai-inspired flavors while staying approachable for home cooks. The beauty of this curry lies in its adaptability—you can add your favorite vegetables, adjust the heat level, or swap tofu for another protein of choice. Whether you are new to plant-based cooking or a seasoned vegan chef, Thai Peanut Curry Tofu is a recipe that will find a permanent spot in your kitchen repertoire.
In this article, you’ll find a complete, step-by-step guide to preparing this dish, expert cooking tips, serving suggestions, variations, storage advice, nutritional information, and answers to common questions. By the end, you’ll feel confident enough to whip up this delicious curry and even personalize it to suit your own taste.
Why You’ll Love This Recipe
There are countless curry recipes in the world, but Thai Peanut Curry Tofu stands out for several reasons:
- Plant-Based Protein Power – Extra-firm tofu not only soaks up the marinade beautifully but also provides a hearty, satisfying protein source.
- Creamy Peanut Sauce – A luscious blend of peanuts (or peanut butter), coconut milk, and spices creates a velvety sauce that clings to every bite.
- Bold Aromatic Spices – Cinnamon, turmeric, cumin, and coriander add complexity, warmth, and depth.
- Quick & Accessible – Minimal chopping, blending, and simmering make this recipe doable even on a busy weeknight.
- Customizable with Veggies – Add carrots, bell peppers, broccoli, zucchini, or any vegetables you have on hand.
- Comfort Food at Its Best – The creamy, nutty, and slightly spicy curry delivers the cozy satisfaction of comfort food while staying wholesome and nourishing.
Ingredients (with Measurements)
Here’s a complete ingredient list with measurements to ensure you get perfect results every time.
For the Tofu Marinade:
- 400g (14 oz) extra-firm tofu – pressed to remove water
- 2 tbsp soy sauce (or tamari for gluten-free)
- ½ tsp cinnamon powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp sweet paprika
- 1 tsp brown sugar or maple syrup
For the Peanut Curry Sauce:
- 2 tbsp vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 small red chilies, sliced (adjust for spice level)
- 1 medium carrot, diced
- ½ cup roasted peanuts (or 3 tbsp natural peanut butter)
- 1 ½ cups vegetable stock
- 1 tbsp soy sauce
- 1 tsp sugar or sweetener
- 400ml (1 can) coconut milk
- 2–3 kaffir lime leaves (optional, for authentic aroma)
For Garnish & Serving:
- Fresh cilantro or basil leaves
- Lime wedges
- Steamed jasmine rice, quinoa, or rice noodles
Step-by-Step Cooking Instructions
Step 1: Press and Marinate the Tofu
- Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 20–30 minutes. This removes excess water.
- Cut the tofu into bite-sized cubes.
- In a bowl, whisk soy sauce, cinnamon, turmeric, cumin, coriander, paprika, and brown sugar.
- Add tofu cubes and gently toss to coat. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Build the Curry Base
- Heat oil in a large skillet or wok over medium heat.
- Add onion, garlic, ginger, chilies, and carrot. Sauté until onion is soft and aromatic.
- Transfer the mixture into a blender.
Step 3: Blend the Peanut Sauce
- To the blender, add roasted peanuts (or peanut butter), vegetable stock, soy sauce, and sugar.
- Blend until completely smooth and creamy. This forms the base of your peanut curry.
Step 4: Cook the Tofu & Vegetables
- In the same skillet, heat a little more oil.
- Add marinated tofu cubes and cook until slightly golden on all sides.
- (Optional) Add additional vegetables like bell peppers, broccoli, or zucchini. Stir-fry for 3–4 minutes.
Step 5: Simmer the Curry
- Pour the blended peanut sauce into the pan with tofu and vegetables.
- Add coconut milk and kaffir lime leaves if using.
- Stir gently and bring to a simmer over medium-low heat.
- Cook for about 15 minutes, stirring occasionally, until the curry thickens and flavors meld together.
- Season with salt or extra soy sauce as needed.
Step 6: Serve and Garnish
- Remove kaffir lime leaves before serving.
- Garnish with fresh cilantro or basil.
- Squeeze lime juice over the curry for a refreshing finish.
- Serve hot with jasmine rice, quinoa, or noodles.
Pro Tips for Success
- Press Your Tofu Properly – This step ensures the tofu absorbs more flavor and achieves the right texture.
- Toast Your Peanuts – A quick toast enhances the nutty depth of the curry.
- Balance the Flavors – Thai cuisine is about balance—sweet, salty, spicy, and creamy. Taste as you go and adjust.
- Gentle Simmering – Keep the heat moderate so the coconut milk does not split.
- Make Ahead Friendly – Both the sauce and marinated tofu can be prepared a day in advance.
What to Serve With Thai Peanut Curry Tofu
- Steamed Jasmine Rice – The classic pairing to soak up every bit of sauce.
- Quinoa – A protein-rich, gluten-free option.
- Rice Noodles – Tossed directly into the curry for a slurp-worthy bowl.
- Flatbread or Roti – For scooping curry in every bite.
- Steamed Vegetables – Broccoli, bok choy, or snap peas on the side make the meal more balanced.
Variations & Substitutions
- Protein Swap – Replace tofu with tempeh, seitan, or chicken (non-vegan).
- Nut-Free Version – Use sunflower seed butter or tahini instead of peanuts.
- Spicy Kick – Add extra chilies, chili flakes, or a drizzle of sriracha.
- Greens Boost – Stir in spinach, kale, or Swiss chard at the end.
- Coconut Aminos – A soy-free, gluten-free alternative to soy sauce.
- Peanut Butter Shortcut – If short on time, use smooth peanut butter instead of grinding peanuts.
Storage & Leftovers
- Refrigerator – Store in an airtight container for up to 4 days. Flavors deepen over time.
- Freezer – Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating – Warm gently on the stovetop with a splash of water or stock to loosen the sauce.
Nutritional Information (Per Serving – Approximate)
- Calories: 410 kcal
- Protein: 19g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 6g
- Sodium: 780mg
(Values may vary depending on ingredients used.)
FAQs
Q1: Can I use firm tofu instead of extra-firm?
Yes, but make sure to press it well to remove excess water.
Q2: What if I don’t have peanuts?
Use natural peanut butter or even almond butter. Adjust sweetness and salt.
Q3: How do I control spice levels?
For milder curry, reduce or skip chilies. For extra heat, add more.
Q4: Can I make this ahead of time?
Yes, marinate the tofu and prepare the sauce in advance. Store separately until ready to cook.
Q5: Is this gluten-free?
Yes, if you use tamari or coconut aminos instead of soy sauce.
Q6: Do I need kaffir lime leaves?
No, but they add citrusy aroma. You can substitute with lime zest.
Final Thoughts
Thai Peanut Curry Tofu is more than just a recipe—it’s comfort in a bowl. The silky coconut-peanut sauce, paired with aromatic spices and protein-packed tofu, creates a dish that feels indulgent yet nourishing. It’s versatile, beginner-friendly, and customizable for any diet or spice preference.
Whether you’re meal-prepping for the week, cooking for family, or simply craving a bowl of cozy comfort food, this curry will not disappoint. With every spoonful, you’ll enjoy the harmony of Thai-inspired flavors that bring warmth and joy straight to your table.
So gather your ingredients, press that tofu, and let your kitchen be filled with the inviting aroma of Thai Peanut Curry Tofu. Once you’ve tried it, you’ll understand why it deserves a permanent place in your recipe collection.
