Best Peanut Butter Curry With Tofu Recipes

TOFU SATAY WITH PEANUT SAUCE

Tofu Satay with Peanut Sauce image

Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

¾ cup coconut milk
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon curry paste
1 ½ teaspoons ground turmeric
1 teaspoon grated fresh ginger
1 tablespoon vegan fish sauce substitute
2 (8 ounce) containers extra-firm tofu, pressed and drained
4 (8-inch) bamboo skewers
3 tablespoons creamy natural peanut butter
3 tablespoons coconut milk
3 tablespoons chili-garlic sauce
2 tablespoons sweet soy sauce (kecap manis)
2 ½ tablespoons lime juice
1 teaspoon freshly grated ginger
4 lime wedges

Steps:

Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g

THAI TOFU PEANUT CURRY

Thai Tofu Peanut Curry image

Make and share this Thai Tofu Peanut Curry recipe from Food.com.

Provided by cvineer

Categories Curries

Time 1h

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans coconut, milks
3 tablespoons red curry paste
1 chili pepper
1 large crown broccoli
1 lb snow peas
1/2 lb white mushroom
1 carrot
3 tablespoons peanut oil
5 tablespoons peanut butter
3 tablespoons siriracha hot sauce
1/4 cup vegetable stock
1 (14 ounce) package extra firm tofu
3 tablespoons shredded ginger
3 cups uncooked jasmine rice

Steps:

Fry red curry paste in peanut oil for 2 minutes or until fragrant.
In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
Serve the curry over rice.

Nutrition Facts : Calories 1157, Fat 87.4, SaturatedFat 70.1, Sodium 229.4, Carbohydrate 86.1, Fiber 25.2, Sugar 13.6, Protein 21.2