I love preparing this Peanut Thai Curry that brims with fresh tofu, crisp red bell pepper, and tender snap peas. Coconut milk and natural peanut butter create a silky sauce infused with garlic, ginger, and mild chili, melding flavors that brighten every bite. It offers a uniquely satisfying vegan meal.

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I love experimenting with bold flavors and this Vegan Thai Peanut Curry totally impressed me when I first whipped it up. I started with a 14 oz block of extra-firm tofu, pressed and cubed, sautéed with a tbsp of vegetable oil.

I then tossed in a diced yellow onion, 3 minced garlic cloves, and a bit of grated ginger to build a real flavor base. Next, I added sliced red bell pepper, broccoli florets, carrots and sugar snap peas so you get a solid medley of textures and colors.

The magic happens when I stir in a can of full-fat coconut milk, natural peanut butter, soy sauce, a splash of maple syrup and lime juice, plus just a pinch of red chili flakes if you like it spicy. The whole dish simmers with a touch of water making it smooth and creamy.

Topped with chopped peanuts and fresh cilantro, its a plant based delight that’s high protein and so satisfying.

Why I Like this Recipe

I really love this recipe because the creamy peanut sauce with coconut milk and peanut butter gives off such a rich flavor that makes every bite feel like a cozy treat.

I like how the mix of tofu and fresh veggies brings out a great balance of textures, where the crunchy vegetables work so well with the soft tofu, it’s almost like every bite is a surprise.

I also enjoy that it’s super easy to make even on a busy weeknight, which means I get a healthy, delicious meal without a ton of fuss.

Lastly, I appreciate that it’s packed with vibrant flavors and a little kick from the red chili flakes, making it a fun twist on a regular dinner that really satisfies my taste buds.

Ingredients

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Extra-firm tofu is protein rich, offering a hearty bite and essential nutrients.
Full fat coconut milk gives creaminess, healthy fats, and a mild sweet taste in curries.
Natural peanut butter adds a rich, nutty flavor along with protein that makes the dish more filling.
Diced yellow onion brings a natural sweetness and subtle crunch which balances the spicy flavor.
Minced garlic boosts the flavor and provides antioxidants that help support a healthy body.
Fresh grated ginger delivers zesty heat and aids digestion, really lifting the overall dish taste.
Thinly sliced red bell pepper gives crunch, vibrant color, and a refreshing vitamin C boost.
Broccoli florets introduce fiber and vitamins while complementing crunchy textures in this curry.

Ingredient Quantities

14 oz block extra-firm tofu, pressed and cubed

1 tbsp vegetable oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 inch piece fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup carrots, sliced thin

1 cup sugar snap peas

1 can (14 oz) full-fat coconut milk

1/3 cup natural peanut butter

2 tbsp soy sauce or tamari

1 tbsp maple syrup

1 tbsp lime juice

1/2 tsp red chili flakes (optional)

1/4 cup water (or extra if you want a thinner sauce)

Salt and pepper to taste

Chopped peanuts for garnish

Fresh cilantro, roughly chopped for garnish

How to Make this

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1. Start by pressing and cutting the tofu into cubes. Heat the vegetable oil in a large pan over medium heat and add the tofu. Cook it for about 6-8 minutes until its edges turn golden brown, then take it out and set it aside.

2. In the same pan, add the diced yellow onion and sauté it until it gets soft, about 3 minutes then mix in the minced garlic and grated ginger stirring continuously for another minute.

3. Next, toss in the red bell pepper, broccoli florets, sliced carrots and sugar snap peas; stir them up and let them cook for 2-3 minutes, keeping them crisp.

4. Pour in the full-fat coconut milk, then add natural peanut butter making sure it melts into the sauce nicely.

5. Stir in the soy sauce (or tamari), maple syrup, lime juice and red chili flakes if you want that extra kick.

6. Add about 1/4 cup water (or more if you want a thinner sauce) and let the mixture simmer for around 5 minutes, stirring occasionally.

7. Put the browned tofu back into the pan and gently mix it with the sauce and veggies so all the flavors can blend together.

8. Season with salt and pepper to taste and let everything heat through for another minute.

9. Remove the pan from heat then serve your Vegan Thai Peanut Curry hot, garnished with chopped peanuts and roughly chopped fresh cilantro. Enjoy!

Equipment Needed

1. Large frying pan or skillet
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Spatula or wooden spoon
6. Separate bowl for setting aside the tofu
7. Optional vegetable peeler for the carrot if needed

FAQ

Q: How long should I press the tofu? A: Press it for at least 20 minutes, but longer is better if you can so it gets nice and crispy when fried.

Q: Can I use different vegetables if I dont have the exact ones listed? A: Yes, you can totally swap veggies as long as they hold up well in a curry, like zucchini or spinach if thats what you got.

Q: What can I do if I dont have full-fat coconut milk? A: You can use light coconut milk or another creamy plant milk, but just know it might make the curry a bit less rich.

Q: How do I get the tofu crispy? A: Make sure you pat it dry really well and heat the oil enough before adding it, so it sears instead of steams.

Q: Is this curry very spicy? A: It has a kick if you use the red chili flakes, but you can adjust or even skip them if you prefer a milder flavor.

Vegan Thai Peanut Curry Recipe Substitutions and Variations

Instead of extra-firm tofu, you can use tempeh for an extra nutty flavor or even toss in some chickpeas for a different protein punch.
If you don’t have full-fat coconut milk, try using almond milk mixed with a bit of coconut cream to keep that creamy, tropical vibe.
When you’re out of natural peanut butter, cashew butter is a great swap that gives you a similarly rich texture.
If soy sauce isn’t available, coconut aminos work well and add a hint of sweetness while keeping it gluten-free.

Pro Tips

1. Make sure you press your tofu really well so it doesnt release too much water when cooking – this helps it crisp up better in the pan.

2. When you add garlic and ginger, stir constantly so they dont burn, because burnt garlic can give a bitter taste to the whole dish.

3. Dont overcook the veggies; a quick toss is enough to keep them crunchy and colorful, which not only looks good but also gives a fresher flavor.

4. If your sauce feels too thick, add a bit more water till you reach the consistency you like. Experimenting a little can really help you nail the perfect texture.