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Creamy Thai Peanut Tofu & Veggies

The perfect blend of coconut, peanut & curry flavors cooked with some of our favorite veggies and baked tofu.
Prep Time 10 mins
Cook Time 25 mins
Tofu Press Time 2 hrs
Total Time 2 hrs 35 mins
Course dinner
Cuisine Thai
Servings 4 servings


  • 1 package extra firm tofu pressed (check out our tutorial here!) & cut into 1 inch cubes (there is a picture above for size!)
  • 1 cup rice or quinoa cooked per instructions on package
  • 1 tsp sesame oil
  • 2 cloves fresh garlic minced (can sub for jarred or ground)
  • 1/2 red onion thinly sliced
  • 1/2 bell pepper thinly sliced
  • 1 small head broccoli chopped
  • 1 cup carrots thinly diced
  • 1 inch ginger minced (can sub for ground)
  • 1 can coconut milk
  • 1 tbsp red thai curry paste
  • 2 1/2 tbsp soy sauce (low sodium if you prefer, both work fine) tamari for gluten free
  • 2 tbsp creamy peanut butter if you love peanutty sauce, add extra!
  • 2 tsp agave or maple syrup
  • 1 tbsp rice vinegar
  • 1 cup packed baby spinach can sub for kale or any greens on hand
  • salt and pepper to taste


  • Preheat oven to 400° F and line/grease a large baking sheet. Bake tofu for about 15 minutes. You may cook longer if you like your tofu crispy. We like it softer for this recipe.
  • While tofu is baking, chop up the veggies.
  • Heat up sesame oil in a large pan over low-medium heat. Cook garlic, onions, red pepper, broccoli and carrots for 5 minutes.
  • Mix in ginger, coconut milk, curry paste, soy sauce or tamari, peanut butter, agave & rice vinegar. Cover and cook for about 5 minutes.
  • Once tofu is done baking, stir it into the sauce.
  • Add in spinach and top with the lid.
  • Bring to a boil to wilt the spinach, take lid off and cook on medium heat for ~10 minutes, stirring often until mixture is thickened and a portion of the liquid is boiled out.
  • Serve on a bed of rice or quinoa (the sauce will thicken as it cools).
  • Optional: top with peanuts, cashews, sriracha, and/or salt & pepper to taste.
Keyword coconut, curry, peanut, rice, tofu, veggies