Tofu Satay Curry

Recipe by Nourish App: Pregnancy Pack


Prep time


Cooking time




  • 1 cup Jasmine Rice

  • 400 g Firm Tofu

  • 1 Brown Onion

  • ½ tsp Sesame Oil

  • 2 Tbsp Yellow Curry Paste

  • 2 Tbsp Smooth Peanut Butter

  • ½ Tbsp Crushed Garlic

  • 1 Tbsp Maple Syrup

  • 200ml Light Coconut Milk

  • 1 cup Vegetable Stock (Liquid)

  • 4 ½ cup Spinach

  • ¾ Irg Carrot

  • 1 Small Broccoli


  • Cook the rice as per packet instructions.
  • Cut the tofu into cubes. Slice the onion, peel the carrot into ribbons and chop the broccoli into small florets. Wash and roughly chop the spinach.
  • Heat the sesame oil over a medium heat. Add the onion and saute for a few minutes, then add the tofu and cook for another few minutes.
  • In a bowl, whisk together the curry paste, garlic, peanut butter, vegetable stock and maple syrup. Pour into the pan along with the coconut milk. Stir to combine.
  • Bring the mixture to a simmer, then add the broccoli, spinach and carrot. Continue cooking for 5 minutes or until the broccoli is tender and cooked through.
  • Serve over hot rice and optionally garnish with fresh coriander, lime juice and some peanuts.

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