Crispy Tofu, Thai Yellow Peanut Curry

The Last Bite
by The Last Bite
2/3 servings
1 hr

Here’s a healthy Thursday night dinner for you!

This dish is super flavoursome, packed with healthy vegetables and a great meat alternative meal!

Having travelled South East Asia, one of my favourite currys was the yellow curry, with its creamy but nutty flavour. It still has a hidden spice in the debths of the curry, but the peanut butter tones it down beautifully.

Tofu is an amazing meat alternative which soaks up all the flavour you put it with. Paired with some crunchy fresh vegetables, the textures come alive in your mouth.

I served this curry on a bed of nutty brow rice, however alternatively you could

For more travel inspired recipes please check out my food blog on instagram

Crispy Tofu, Thai Yellow Peanut Curry
Recipe details
  • 2/3  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • - 1 pack of tofu (1 tsp soy 1 tbsp honey 1/2 tsp chilli garlic sauce, salt and pepper)
  • - 1 small onion
  • - 3 cloves of garlic
  • - Small knob of ginger
  • - 1 tin of coconut milk
  • - 1/2 pepper 1 carrot 1/2 courgette and 1 head of pac choi
  • - Spices: 1 tsp tumeric 1/2 tsp cumin 1/2 tsp paprika 1/4 cinnamon 1/2 chilli flakes
  • - 1.5 tsp fish sauce
  • - 1 tbsp soy
  • - 1 stock cube (chicken or veg) and 1/2 empty can of water
  • - 1 tbsp peanut butter
  • - 1/2 lime squeezed
  • - Sprinkle of sesame seeds

1. Pre heat 180c. press your tofu to remove any access water, then cut it into equal cubes. Marinade in tofu ingredients for approx 30mins
2. Finely slice your onion into strips and soften in a saucepan. Whilst this softens finely cut your garlic and ginger and then add to the saucepan and soften for a few minutes.
3. Now cut the pepper and carrots into thin strips, cut the courgette into semi circles and peeled off the pac choi into leafs.
4. Then add your pepper strips and carrot sticks into the pan with a splash of water and cook for a few minutes until they start to soften a little.
5. Now add in your spices and cook them out for a couple minutes, add a little splash of water stir if it starts to burn.
6. Next add your soy sauce and fish sauce and repeat.
7. Open your tin off coconut milk and add to the saucepan, along with your stock cube and water. Squeeze half a lime into the pan and season with salt and pepper (to taste). Add your peanut butter and stir. Simmer for approx 10 minutes then add your courgette and pac choi. Cook for a further 10 minutes.
8. Cook your tofu in the oven for approx 5 minutes and then flip the tofu and repeat on the other side until it crisp.
9. Serve on a bed of rice and sprinkle with some sesame seeds