Basil-and-peanut tofu curry

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Basil-and-peanut tofu curry

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Adjust Servings:
1 pack extra-firm Tofu Alternatively, use any chicken-meat substitute of your liking
3 tablespoons Thai yellow curry paste Alternatively, you can use red Thai curry paste
1 teaspoon red flakes Chili pepper
1 can Coconut milk
1 tablespoon Peanut butter
5-6 drops Tabasco
1 tablespoon Maple syrup
3 tablespoons Toasted sesame oil
To taste Salt and pepper
1 tablespoon Citrus spice mix Alternatively, you can use grated lemon and lime zest
1 tablespoon dried Chive
1 tablespoon Parsley
For the combava substitute:
1 tablespoon Lemongrass paste
1 tablespoons Basil paste
1 tablespoon Parsley paste
To accompany:
2 nests Rice noodles

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This basil-and-peanut tofu curry will conquer anybody - even the worst tofu detractors! It's creamy and flavorful, with a wonderful scent.

  • 35 minutes
  • Serves 2
  • Easy


  • For the combava substitute:

  • To accompany:



This incredible curry can be used with tofu or any vegan chicken-like meat replacement. It’s creamy, flavorful, and absolutely mouthwatering. It’s pretty easy to make even if you don’t have fresh ingredients in your pantry. The original recipe uses combava leaves: you can replace it with a mix of lemongrass, basil, and parsley pastes.

To prepare basil-and-peanut tofu curry, start with dicing the tofu (this is not needed if you’re using a chicken-meat substitute). Then, prepare the combava substitute by mixing together lemongrass paste, basil paste, and parsley paste. Heat the oil in a skillet and add the paste mix. Cook for 1 minute, until it releases its fragrance. Then, add the tofu and cook it until it firms up a bit.

Remove the tofu from the skillet, add the curry paste (you can use either red or yellow Thai curry paste), coconut milk, spices, and peanut butter. Re-add the tofu to the skillet and cook for 15 minutes, until the curry thickens in a creamy texture.

Serve hot, sprinkled with some fresh parsley leaves, over cooked rice or rice noodles.

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3 minutes

Slice and dice

Squeeze the excess water out of the tofu, then wrap it in a few sheets of absorbent paper to dry it up a bit more. Then, dice the tofu in 1/2-in pieces.

2 minutes

Prepare the combava substitute

In a bowl, mix together the lemongrass, basil, and parsley paste.

10 minutes

Cook the tofu

Heat the oil in a casserole, then add the paste mix and cook for 1 minute, until it releases its fragrance. Add the tofu cubes, and season with salt, pepper, citrus spice mix, ans chives. Mix well and cook for 8-9 minutes, until the tofu firms up a bit. Then, transfer the tofu to a bowl and set aside. Do not clean the casserole.

15 minutes

Make the curry

Add the Thai curry paste to the casserole. Cook for one minute, then add the coconut milk, peanut butter, chili pepper flakes, maple syrup, and Tabasco. re-add the tofu to the casserole, and cook for another 10-15 minutes, until the curry thickens into a creamy sauce.

5 minutes

Cook the rice noodles

Cook the rice noodles by following the instructions on the package. When they are ready, drain them and transfer them to the bottom of the serving bowls.



Transfer the tofu curry to the serving bowl, on top of the rice noodles. Sprinkle with fresh parsley, and serve hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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