The first time I savored a spoonful of this Thai Peanut Curry Tofu, the creamy coconut milk and fragrant spices felt like a warm hug on a chilly evening.
Each bite of tender, marinated tofu enveloped in a rich, nutty sauce transports me to a cozy, comforting place.
I can’t wait for you to experience how effortlessly this dish comes together and how it brings a burst of Thai-inspired flavors to your kitchen.
Why You’ll Love This Recipe
Plant-based protein – Marinated tofu delivers hearty, satisfying bites.
Creamy peanut sauce – Rich, velvety texture from coconut milk and peanuts.
Bold spices – Cinnamon, turmeric, cumin, and coriander create deep, aromatic layers.
Quick prep – Minimal chopping and blending make assembly a breeze.
Versatile veggies – Customize with carrots, peppers, broccoli, or any favorite produce.
Cozy comfort – Warm, fragrant curry is perfect for weeknight dinners or meal prep.
What You’ll Need (Ingredient Highlights)
Tofu (extra firm or firm) – Absorbs marinade flavors and holds shape when cooked.
Soy sauce – Adds savory umami to the tofu marinade and curry sauce.
Cinnamon & turmeric – Bring warm, earthy notes and vibrant color to the tofu.
Cumin & coriander – Provide aromatic, slightly smoky depth.
Sweet paprika – Adds mild sweetness and subtle color.
Peanuts or peanut butter – Create the signature creamy, nutty base of the curry.
Garlic, ginger, & red chilies – Infuse the sauce with warmth, spice, and heat.
Onion & carrot – Form a sweet-savory foundation for the curry’s flavor.
Vegetable stock – Thins the sauce while enhancing savory depth.
Coconut milk – Yields a silky, rich curry texture.
Kaffir lime leaves (optional) – Add bright, citrusy aroma to the simmering curry.
Fresh herbs or cilantro – Garnish for fresh color and brightness.
Pro Tips Before You Start
Press tofu to remove excess water; this helps it soak up more marinade.
Marinate tofu for at least 30 minutes (or overnight) to deepen flavor penetration.
Use a hand blender or high-powered blender to achieve ultra-smooth peanut sauce.
Toast peanuts briefly before blending to intensify their nutty aroma.
Adjust chili amount to suit your spice preference—add more for extra heat.
Simmer curry gently to avoid coconut milk separating; keep heat at a medium-low.
How to Make Thai Peanut Curry Tofu
Step 1: Marinate the Tofu
Cut the tofu into cubes.
In a bowl, whisk together soy sauce, cinnamon, turmeric, cumin, coriander, sweet paprika, and a pinch of sugar.
Add tofu, toss to coat, and let it sit as you prepare other ingredients.
Step 2: Build the Curry Base
Heat oil in a pan. Add chopped garlic, onion, red chilies, ginger, and diced carrot.
Stir-fry until the onion softens and all aromatics are fragrant.
Transfer this mixture to a blender jug.
Step 3: Blend the Peanut Sauce
To the blender, add vegetable stock, peanuts (or peanut butter), soy sauce, and a teaspoon of sugar.
Blend until smooth and creamy, creating a rich, nutty sauce.
Step 4: Sauté Tofu and Vegetables
Return the pan to medium heat and add more oil if needed.
Add marinated tofu cubes and any chopped vegetables you like.
Cook until tofu is slightly golden and vegetables begin to soften.
Step 5: Simmer the Curry
Pour the peanut sauce and coconut milk into the pan. Add kaffir lime leaves if using.
Stir gently to combine and bring to a simmer.
Let the curry simmer for about 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
Season with salt to taste.
What to Serve It With
Steamed jasmine rice – Classic pairing that soaks up the creamy curry sauce.
Quinoa – For a protein-packed, gluten-free grain alternative.
Rice noodles – Toss noodles in the curry for a saucy, comforting bowl.
Flatbread or roti – Use to scoop up curry for a hand-held twist.
Steamed broccoli or bok choy – Add extra veggies on the side for a balanced meal.
Variations / Substitutions
Swap tofu for chicken – Use bite-sized chicken thighs or breasts; adjust cooking time.
Use peanut butter – If you don’t have peanuts, creamy peanut butter works beautifully.
Add leafy greens – Stir in spinach or kale toward the end for extra nutrition.
Experiment with veggies – Add bell peppers, zucchini, snap peas, or cauliflower.
Make it vegan – Use agave or maple syrup instead of sugar in the marinade.
Coconut aminos – Substitute for soy sauce to make it gluten-free and lower sodium.
Storage & Leftovers
Refrigerator – Store cooled curry in an airtight container for up to 4 days; tofu absorbs flavors over time.
Freezer – Freeze portions (without rice) in freezer-safe containers for up to 2 months.
Thaw overnight before reheating.
Reheat – Warm gently on the stovetop over medium-low heat, adding a splash of water or stock if sauce has thickened too much.
FAQs
Can I use firm tofu instead of extra firm?
Yes. Just press it well to remove moisture for better marination and texture.
What if I don’t have peanuts?
Use peanut butter or almond butter—adjust sweetness and salt to taste.
How do I control the spice level?
Reduce or omit red chilies for a milder curry; add extra for more heat.
Can I make this ahead of time?
Absolutely—both tofu and sauce can be prepared in advance.
Store separately and combine when ready to simmer.
Is this recipe gluten-free?
Yes—use gluten-free soy sauce (tamari) and ensure all seasonings are gluten-free.
What if I don’t have kaffir lime leaves?
The curry will still taste great; those leaves add extra aroma but are optional.
Final Thoughts
This Thai Peanut Curry Tofu is a perfect blend of creamy, spicy, and aromatic flavors.
The marinated tofu soaks up every bit of the peanut-infused sauce, while tender vegetables add texture and color.
Whether you’re cooking for a cozy weeknight meal or meal-prepping for the week, this dish delivers comfort and satisfaction with every spoonful.
I hope it becomes a staple in your recipe collection—every bite will make you feel like you’re exploring vibrant Southeast Asian flavors from your own kitchen.
