Tofu with Thai Coconut Peanut Sauce
Prep time
Cook time
Total time
Love Thai food? Then this recipe is for you! Simply add your favorite vegetables and an optional rice/quinoa base, and you can enjoy this restaurant-worthy dish in the comfort of your own home (possibly in the less time than you’d be waiting for a bland take-away)! Vegan and Gluten-Free.
Recipe type: Main
Cuisine: Thai, Asian
Serves: 2-4
  • 2-4 servings of rice/quinoa (optional)
  • 2-4 cups chopped mixed vegetables (optional)
  • 1 block firm tofu (350g or so)
  • ¼ cup + 1 tbsp coconut oil (or peanut/canola oil), divided
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground pepper
  • 1 tbsp fresh ginger root, finely chopped/grated
  • 1 shallot, finely chopped (or ¼ small onion)
  • 1 tsp crushed red chili pepper
  • ⅓ cup peanut butter (or almond/cashew butter)
  • ½ cup coconut milk
  • 1 lime, juiced
  • 1+1/2 tbsp tamari (or soy sauce)
  • 1 tsp red Thai curry paste (optional – make sure it’s vegan)
  • ¼ cup fresh coriander (cilantro), roughly chopped
  • Chopped ground peanuts (optional – for serving)
  1. If you plan on serving with rice/quinoa, start cooking it as per package instructions.
  2. To make tofu marinade: In a flat dish, mix the ¼ cup of oil, garlic, cumin, and pepper.
  3. Press the tofu between paper towels to dry it as much as possible. Cut it into 1 inch rectangles or triangles and gently toss it into the marinade to evenly coat the tofu. Set aside.
  4. Heat 1 tbsp of oil in a small saucepan over low heat. Add the ginger, shallot and crushed red chili pepper and sauté for a few minutes. Add peanut butter, coconut milk, lime juice, tamari, and red Thai curry paste. Simmer for 10-15 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a couple tablespoons of water.
  5. If you’re serving this with vegetables, begin sautéing them in a separate pan at this point.
  6. Place the tofu mixture in a frying pan and sauté over medium-low heat until browned on both sides.
  7. Divide the rice/quinoa, vegetables and tofu into plates/bowls and drizzle with peanut sauce. Top with fresh coriander and ground peanuts.
Recipe by Vegangela at