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Overhead shot of peanut butter curry with broccoli and rice

Peanut Curry with Tofu & Broccoli

Vegan peanut curry is made with a mixture of Thai curry paste and coconut milk for a creamy sauce which is perfect with crispy tofu. This peanut butter curry is such an easy dinner!
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 413.91kcal


  • 400 g Tofu
  • 2 tbsp Cornflour
  • Vegetable Oil
  • 1 400g tin Coconut Milk
  • 4 tablespoon Peanut Butter
  • 2 teaspoon Red Curry Paste
  • 1 Lime
  • 2 teaspoon Ginger grated
  • 2 teaspoon Soy Sauce
  • 1 teaspoon Sugar
  • 1 Red Pepper sliced
  • 300 g Tenderstem Broccoli


  • Press the tofu by placing under something heavy (I used a heavy skillet or some tins of food) for at least 10 minutes then cut into cubes. Toss the tofu in the cornflour in a large bowl until coated. Heat a drizzle of oil in a large pot and fry the tofu until browned on all sides. Set aside on a paper towel lined plate.
  • Pour the coconut milk into the pot and add the peanut butter, curry paste, ginger, soy sauce, sugar and juice of half the lime. Heat until the peanut butter and curry paste have melted into the sauce.
  • Add the pepper and broccoli to the sauce and cook for a couple of minutes until slightly softened then add the tofu back to the curry. Serve with rice and the other half of the lime sliced into wedges.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 413.91kcal | Carbohydrates: 17.02g | Protein: 15.73g | Fat: 34.11g | Saturated Fat: 21.19g | Sodium: 260.09mg | Potassium: 403.7mg | Fiber: 2.95g | Sugar: 4.55g | Vitamin A: 1325.22IU | Vitamin C: 44.08mg | Calcium: 158.91mg | Iron: 5.17mg