Peanut Butter Tofu Curry

Get ready to fall in love with this creamy peanut butter tofu curry that's super simple to whip up and tastes like a dream. It's a protein-packed vegan dish that's just perfect for a cozy weeknight dinner.

This peanut butter tofu curry is a truly scrumptious affair. It's creamy, nutty and protein-packed to create the perfect weeknight treat. Ordering in is just not necessary!

The blend of crispy tofu, peanut butter and fragrant garlic and ginger take this curry to a whole new level of deliciousness.

To top it off, the sweetness of agave syrup and the tang of fresh lime juice create the perfect balance, while fresh cilantro adds a burst of green freshness.

I make the tofu crispy in the air fryer, but you can also oven-bake it if you like - find full instructions in the recipe card at the end of the post.

Why you'll love this peanut butter tofu curry

• An explosion of flavors - This peanut butter tofu curry recipe is a true flavor extravaganza! The rich and nutty peanut butter blends perfectly with the aromatics, while the tangy lime juice and sweet agave syrup create a harmonious balance.
• Perfect for meal prep - This recipe is perfect for meal prep, as it can be easily made in large batches and stored in the fridge or freezer for future meals.
• Super adaptable - You can easily customize the curry to suit your taste by swapping out ingredients, adding more veggies or adjusting the spice level.

Ingredients and substitutions

Tofu - Choose extra-firm tofu for this recipe, as it holds its shape better during the cooking process. Press and drain the tofu for at least 30 minutes to remove excess water.

Olive oil - I used olive oil for sautéing in this recipe, but you can easily substitute it with another neutral oil such as avocado oil, grapeseed oil, or even coconut oil if you prefer.

Shallot - Shallots add a mild, sweet onion flavor to the curry. If you don't have shallots on hand, you can substitute with a small yellow or red onion.

Red bell pepper - Red bell peppers provide a pop of color and a touch of sweetness to the curry. Feel free to swap in another color bell pepper, or if you prefer a little heat, use a poblano pepper.

Garlic, ginger and red chili pepper - These three ingredients add depth and flavor to the curry. It's best to use fresh but if you don't have any, jarred stuff will do.

Coconut milk - Coconut milk adds creaminess and richness to the curry and it's best to use full-fat coconut milk.

Peanut butter - Creamy natural peanut butter works best for this recipe. Almond butter or cashew butter are other good options.

Tamari soy sauce - Tamari is a gluten-free soy sauce that adds a savory, umami flavor to the curry. If you don't have tamari on hand, you can use regular soy sauce.

Agave syrup - Agave syrup adds a touch of sweetness to balance the flavors in the curry. You can replace it with vegan honey, maple syrup, or brown sugar if needed.

How to make tofu peanut curry

Start by preparing the tofu in the air fryer. Cut the tofu into 1-inch cubes and lightly coat them with olive oil.

Place the tofu in the air fryer and cook for 10-12 minutes at 400°F (200°C), shaking the basket occasionally to ensure even cooking. Once done, set it aside.

To make it in the oven, begin by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Slice the pressed tofu into 1-inch cubes and mix them with a bit of olive oil.

Spread the tofu out evenly on the prepared baking sheet, ensuring a single layer, and bake for 20 minutes until it becomes crispy (remember to turn the pieces over halfway through the baking process).

Meanwhile, heat the olive oil over medium-high heat in a large saucepan or wok. Add the diced shallot and sliced red bell pepper, and cook for 2-3 minutes until they start to soften.

Add the garlic, ginger, and red chili pepper and cook for another 1-2 minutes until fragrant.

Pour in the coconut milk, and stir to combine with the vegetables. Add the peanut butter, Tamari soy sauce, and agave syrup, and stir until the peanut butter is fully melted and incorporated.

Bring to a simmer and cook on low heat for 5 minutes until the sauce thickens.

Add the cooked tofu to the pan and gently stir to coat it with the curry sauce. Stir in the lime juice and season with salt to taste.

Remove the curry from the heat and garnish with roughly chopped cilantro (coriander) before serving.

Leftovers and storage

• Any leftovers will keep well in an airtight container in the fridge for up to 4 days. It actually tastes better the next day!
• I like to reheat this curry in the microwave, but you can also reheat it gently on the stovetop over low heat, stirring occasionally.
• This peanut butter tofu curry is freezer-friendly, allowing you to save some for a convenient meal down the road. It will keep well in freezer-safe containers for up to 3 months.

Recipe notes and tips

• Serve this tofu curry with peanut butter on a bed of steamed jasmine rice, brown rice, or quinoa to soak up all the delicious sauce. You can also pair it with naan, roti, or your favorite flatbread for a delightful dipping experience.
• If you need a nut-free option, replace the peanut butter with sunflower seed butter or tahini. Keep in mind that the flavor will change slightly, but it will still be delicious.
• To reduce the sodium content, opt for a low-sodium tamari or soy sauce and adjust the amount to taste.
• If you're short on time, you can pan-fry the tofu instead of baking it. Heat some oil in a non-stick skillet over medium heat and cook the tofu until it's golden brown and crispy on all sides.

If you liked this peanut butter tofu curry, you might also like some of my other easy recipes with tofu:

• Pineapple Tofu Curry
• Vegan Pad Thai with Crispy Tofu
• Vegan Madras Curry with Crispy Tofu
• Spicy Tofu Stew
• Vegan Kung Pao Tofu

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