Do you like curry? We definitely do here. How about a really delicious Vegan Thai Curry with Peanuts and Tofu? Sounds good, doesn’t it? A creamy sauce, looooads of veggies, and some (crunchy) fried tofu. What’s not to love about that? And no need for meat or dairy products. The perfect dish for “Veganuary” – no matter if you’re vegan or just exploring this kind of diet ;)
January turns into “Veganuary” all over the world for several years already. Going vegan (or at least eating more vegan dishes) has become a trend. It’s a great opportunity to bring our own favorite vegan recipes on the blog so more people can try them too. For three years already we are also doing a “Vegan Bake Together” in January – a week packed with vegan recipes here on this blog and over at Zimtkeks & Apfeltarte. Everything from delicious breakfast ideas to desserts and cakes to make you drool ;P Check out this year’s recipe if you like to try more vegan dishes:
Vegan Bake Together Week with Zimtkeks & Apfeltarte
Monday: Vegan Breakfast Bowl with vegan scrambled eggs
Tuesday: Vegan Cinnamon Energy Balls
Wednesday: Vegan Stew with Coconut, Pumpkin & Legumes
Thursday: Vegan Stuffed Zucchini with Spelt and Veggie Meat
Friday: Simple Vegan Brownie Cookies
Saturday: Vegan Dessert à la Tiramisù
Sunday: Vegan Carrot Cake with “Cream Cheese” Frosting
One week is simply not enough for me to show you all the vegan recipes I like, so here is another one for you! Actually, one of my favorite curry recipes because I really like the combination of coconut milk and peanut butter. Works perfectly in this dish!
Curry dishes are quite often vegan I think. Loads of veggies are a standard anyway and meat is often not needed to create a tasty dish. Tofu is just as good in those dishes as chicken or beef, for example. And dairy products… also not needed. Coconut milk gives curry the perfect creamy consistency and also adds loads of flavor. So in case you got a “regular” curry recipe with meat and dairy products, you could easily change to a vegan version by replacing those products with tofu and coconut milk, for example.
Curries can be time-consuming but most of them are actually done in no time. This one here can be ready in less than 45 minutes. Let the tofu marinate briefly, chop some veggies and you’re good to go. Not much more to do actually. The frying and cooking is done almost by themselves ;P
You probably noticed in the pictures that some of the tofu looks very crispy. You don’t have to fry your tofu this much. I know some people don’t like it that much. I think it’s really nice to have some extra crunch, but I did the “extra crunchy” frying mostly so you can actually see the tofu better on the pictures ;P Regular fried tofu kind of disappears within the sauce because they have almost the same color. So if you want the “looks”, you gotta fry the tofu a bit longer – but there is nothing wrong if it disappears in the sauce. Both versions are equally delicious ;P
If you like curry, you might also want to try one of these recipes as well. The first is a vegan curry and the second one is made with chicken… but as I said already – always possible to replace it with tofu or other meatless alternatives.
INGREDIENTS / ZUTATEN
(4 servings)
For the tofu:
2 tbsp. ponzu soy sauce*
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. ground cumin
1 tsp. coriander powder
1 tsp. smoked paprika powder
1/2 tsp. turmeric powder
1/4 tsp. ground cinnamon
14 oz. (400g) firm tofu
For the curry:
some olive oil for frying
1 small onion, finely chopped
3-4 garlic cloves finely chopped
1 small piece of ginger, finely chopped
1-2 red chilies, finely chopped
1 carrot, finely diced
2 cups (500ml) vegetable stock
2 tbsp. peanut butter
2 red/orange bell peppers
1 medium zucchini
1 can (14 oz./400g) coconut milk
salt, pepper
some chopped flat-leaf parsley
some chopped spring onions
some chopped peanuts
(4 Portionen)
Für den Tofu:
2 EL Ponzu Sojasauce*
1 EL Sojasauce
1 TL Zucker
1 TL Kreuzkümmel, gemahlen
1 TL Koriander, gemahlen
1 TL geräuchertes Paprikapulver
1/2 TL Kurkuma, gemahlen
1/4 TL Zimt, gemahlen
400g Tofu (fest)
Für das Curry:
etwas Olivenöl zum Braten
1 kleine Zwiebel, fein gewürfelt
3-4 Knoblauchzehen, fein gehackt
1 kleines Stück Ingwer, fein gehackt
1-2 rote Chilischoten, fein gewürfelt
1 Karotte, fein gewürfelt
500ml Gemüsebrühe
2 EL Erdnussbutter
2 rote oder orange Paprikaschoten
1 mittelgroße Zucchini
1 Dose (400g) Kokosnussmilch
Salz, Pfeffer
etwas glatte Petersilie, gehackt
einige Frühlingszwiebeln, gehackt
einige Erdnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
1. Marinate the tofu first. Mix the ponzu sauce, regular soy sauce, sugar, and all the spices in a bowl. Cut the tofu into bite-size pieces and add to the bowl – mix until evenly coated with the marinade. Set aside and move from time to time until you’re done with the rest.
2. Peel and finely dice the onion and garlic. Peel the ginger and chop it very finely. Remove the seeds from the chilies and chop finely. Clean the carrot and dice finely. Clean the bell peppers, remove the seeds, and cut them into bite-size pieces. Slice the zucchini or cut it into small dice. Set aside.
3. Heat up a large pot with some olive oil. Add the chopped onion, garlic, ginger, chilies, and carrots and fry for several minutes until soft and browned a bit. Deglaze with the veggie stock and bring to a boil. Let cook for about 5 minutes. Transfer to a mixer or use a bowl and an immersion blender. Add the peanut butter and blend until you get a thick soup. Set aside.
4. Use the same pot you used to fry the veggies, add some more oil, and heat up again. Drain the tofu (keep the liquid and add it to the curry later) and add it to the pot. Fry from all sides until nicely browned. Add the bell peppers and zucchini and fry as well until they got some color as well. Pour the peanut soup and the coconut milk into the pot, reduce the heat and let the curry simmer for about 15 minutes. Season with some salt and pepper if needed and serve with some chopped parsley, spring onions, and chopped peanuts.
1. Als Erstes den Tofu marinieren. Dafür die Ponzu Sauce, normale Sojasauce, Zucker und alle übrigen Gewürze in einer Schüssel vermischen. Den Tofu in mundgerechte Stücke schneiden und in die Schüssel dazugeben. Alles gut vermengen und dann bis zur weiteren Verwendung marinieren lassen.
2. Zwiebel und Knoblauch schälen und fein würfeln. Den Ingwer schälen und sehr fein hacken. Die Chilischoten längs aufschneiden und die Samen entfernen, dann fein hacken. Die Karotte putzen und fein würfeln. Die Paprikaschoten putzen, entkernen und in mundgerechte Stücke schneiden. Die Zucchini in Scheiben oder kleine Würfel schneiden. Alles zur Seite stellen.
3. Einen großen Topf mit etwas Olivenöl erhitzen. Die gehackte Zwiebel, Knoblauch, Ingwer, Chilischoten und Karotten dazugeben und einige Minuten anbraten, bis das Gemüse weich und leicht gebräunt ist. Mit der Gemüsebrühe ablöschen und dann zum Kochen bringen. Etwa 5 Minuten köcheln lassen. Alles in einen Mixer umfüllen oder eine Schüssel und einen Stabmixer verwenden. Die Erdnussbutter dazugeben und so lange mixen/pürieren, bis eine dicke Suppe entsteht. Zur Seite stellen.
4. Im selben Topf, in dem das Gemüse angebraten wurde, noch einmal etwas Öl zugeben und erneut erhitzen. Den Tofu abtropfen lassen und in den Topf geben – die Flüssigkeit auffangen und später zum Curry geben. Den Tofu von allen Seiten kross anbraten. Paprika und Zucchini dazugeben und ebenfalls anbraten, bis alles etwas Farbe bekommen hat. Die Erdnusssuppe und die Kokosmilch in den Topf dazugeben, die Hitzezufuhr etwas reduzieren und das Curry dann etwa 15 Minuten köcheln lassen. Bei Bedarf mit Salz und Pfeffer abschmecken und mit etwas gehackter Petersilie, Frühlingszwiebeln und Erdnüssen servieren.
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Here is a version of the recipe you can print easily.
Print
Vegan Thai Peanut & Tofu Curry
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 00:45
- Yield: 4 1x
- Category: Dinner
- Cuisine: Thailand
- Diet: Vegan
Description
This delicious Vegan Thai Peanut & Tofu Curry is not only great for “Veganuary” – it’s a delicious dish all year round and so easy to prepare! You gonna make it a lot ;)
Ingredients
For the tofu:
2 tbsp. ponzu soy sauce*
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. ground cumin
1 tsp. coriander powder
1 tsp. smoked paprika powder
1/2 tsp. turmeric powder
1/4 tsp. ground cinnamon
14 oz. (400g) firm tofu
For the curry:
some olive oil for frying
1 small onion, finely chopped
3–4 garlic cloves finely chopped
1 small piece of ginger, finely chopped
1–2 red chilies, finely chopped
1 carrot, finely diced
2 cups (500ml) vegetable stock
2 tbsp. peanut butter
2 red/orange bell peppers
1 medium zucchini
1 can (14 oz./400g) coconut milk
salt, pepper
some chopped flat-leaf parsley
some chopped spring onions
some chopped peanuts
Instructions
1. Marinate the tofu first. Mix the ponzu sauce, regular soy sauce, sugar, and all the spices in a bowl. Cut the tofu into bite-size pieces and add to the bowl – mix until evenly coated with the marinade. Set aside and move from time to time until you’re done with the rest.
2. Peel and finely dice the onion and garlic. Peel the ginger and chop it very finely. Remove the seeds from the chilies and chop finely. Clean the carrot and dice finely. Clean the bell peppers, remove the seeds, and cut them into bite-size pieces. Slice the zucchini or cut it into small dice. Set aside.
3. Heat up a large pot with some olive oil. Add the chopped onion, garlic, ginger, chilies, and carrots and fry for several minutes until soft and browned a bit. Deglaze with the veggie stock and bring to a boil. Let cook for about 5 minutes. Transfer to a mixer or use a bowl and an immersion blender. Add the peanut butter and blend until you get a thick soup. Set aside.
4. Use the same pot you used to fry the veggies, add some more oil, and heat up again. Drain the tofu (keep the liquid and add it to the curry later) and add it to the pot. Fry from all sides until nicely browned. Add the bell peppers and zucchini and fry as well until they got some color as well. Pour the peanut soup and the coconut milk into the pot, reduce the heat and let the curry simmer for about 15 minutes. Season with some salt and pepper if needed and serve with some chopped parsley, spring onions, and chopped peanuts.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
I usually do not comment but this was the best Thai curry’s I have made. And the best thing was the ingredients were on hand or easily available. Thank you!!