Peanut Butter Tofu Curry

With the warming season It’s been a while since we’ve upped the spice content, but sometimes no matter what the weather, only a curry will do! This one from Bosh! ups the flavour ante with a blend of Thai flavours and nutty peanut butter, and is quick enough for weeknight cooking.(Image taken from Bosh! website).

Ingredients (Serves 4)
1 tbsp coconut oil
1 tbsp garlic puree
1 tbsp ginger puree
2 tbsp soy sauce
3 tbsp plant based red Thai curry paste (we like Thai Taste!)
1 tbsp sugar
3tbsp peanut butter
1 x 280g block firm tofu
4 spring onions, finely sliced 
1 x 400g coconut milk
water (to loosen)
2 carrots, peeled and cut into batons
1 red bell pepper, deseeded and sliced
100g sugar snap peas
1 lime, halved

To serve:

4 tbsp peanuts
4 tbsp crispy onions
15g coriander leaves
2 x 250g microwaveable basmati rice (or 300g dry and cook yourself)
chilli flakes


  1. Before you start pre heat the oven to 200 degrees C/180 degrees Fan. Cut the tofu into 1cm cubes. Spread out on a baking tray and roast in the oven for 15 mins.
  2. Warm the coconut oil in a wok over medium high heat.
  3. Add the ginger, onion and garlic to the pan and stir fry for 30 seconds.
  4. Add the soy sauce, red paste and sugar and stir for 1 minute.
  5. Turn up the heat, add the coconut milk to the pan and leave to reduce for 3-4 mins.
  6. Add a little water to loosen if needs be.
  7. Add the peanut butter to the wok and stir it into the sauce.
  8. Add the carrots, red pepper and sugar snap peas to the wok, squeeze the lime into the wok, stir to cover and simmer for 2 minutes.
  9. Prepare the rice according to packet instructions
  10. Roughly chop the peanuts
  11. Add the tofu to the wok and fold into the curry
  12. Spoon the rice into the serving bowls, top with the curry
  13. Garnish with coriander leaves, peanuts, crispy onions, a few spring onions and chilli flakes and serve immediately