Thai Red Curry Tofu Recipe – Peanut Butter & Pineapple Delight

Last Updated on 2 months by Neha Deshmukh

Thai Red Curry Tofu Recipe – Peanut Butter & Pineapple Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight meal that’s bursting with flavour, relatively quick to make, and totally satisfying. This Thai Red Curry Tofu is exactly that. I first stumbled upon this combination of peanut butter and pineapple in a little Thai restaurant near my university, and I’ve been recreating it at home ever since. It’s a little unexpected, but trust me – it works!

Why You’ll Love This Recipe

This isn’t your average tofu curry. The peanut butter adds a creamy richness, the pineapple a touch of sweetness, and the red curry paste brings that beautiful Thai spice. Plus, using the Instant Pot makes it incredibly convenient. It’s a vibrant, flavourful dish that’s perfect for a cozy night in, and it’s surprisingly easy to customize to your spice preference. It serves 3, takes about 10 minutes to prep, and cooks in just 15!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 tablespoon olive oil
• 2 dried red chilies
• 1 small white onion
• 0.25 cup raw cashews
• 2 teaspoons grated garlic
• 2 teaspoons grated ginger
• 2-3 tablespoons peanut butter
• 14 oz coconut milk (about 400ml)
• 2 tablespoons Thai red curry paste
• 0.5 cup water (120ml)
• 1 teaspoon soy sauce
• 3 teaspoons rice vinegar
• 1.5 teaspoons sriracha (or more, to taste!)
• 1-2 teaspoons coconut sugar
• 0.25 teaspoon turmeric powder
• Salt to taste
• 200 grams extra-firm tofu
• 0.33 cup pineapple cubes (about 80ml)
• 1 lime juice
• Cilantro to garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

Olive Oil Varieties
You can use any olive oil you like, but I prefer a light-tasting one so it doesn’t overpower the other flavours.

The Heat of Dried Red Chilies: Regional Variations & Scoville Scale
Dried red chilies vary a lot in heat! If you’re sensitive to spice, start with just one and taste as you go. Different regions in India and Thailand use different varieties, each with its own Scoville Heat Unit (SHU) rating.

Cashew Quality & Toasting Tips
Using good quality cashews really shines through. Toasting them lightly brings out their nutty flavour. Keep a close eye on them – they burn quickly!

Choosing the Right Thai Red Curry Paste: Brands & Spice Levels
Thai red curry paste is the heart of this dish. Mae Ploy is a popular brand, but there are many others. Spice levels vary, so check the label and adjust the amount to your liking. I usually start with 2 tablespoons and add more if I want a bigger kick.

Coconut Milk: Full-Fat vs. Light & Its Impact on Flavor
Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works in a pinch, but the flavour won’t be quite as intense.

Tofu Types: Extra-Firm vs. Firm & Pressing Techniques
Extra-firm tofu is best for this recipe because it holds its shape well. Pressing the tofu removes excess water, allowing it to absorb more flavour. I usually wrap it in paper towels and place something heavy on top for about 30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate sauté mode on your Instant Pot. Once hot, add the olive oil and broken dried red chilies.
2. Sauté the chopped onion for about a minute, until it starts to soften. Then, add the cashews and cook until they’re lightly toasted – watch them carefully!
3. Add the grated ginger and garlic and cook for another minute, until fragrant. This is where your kitchen will start to smell amazing.
4. While that’s happening, whisk together the peanut butter, coconut milk, water, and Thai red curry paste in a bowl. If your peanut butter is very thick, you might want to warm it slightly to help it blend smoothly.
5. Pour the peanut mixture into the Instant Pot. Stir in the soy sauce, rice vinegar, sriracha, coconut sugar, turmeric, and salt.
6. Gently add the pressed tofu cubes and mix everything together, making sure the tofu is coated in the sauce.
7. Secure the lid on the Instant Pot, set it to Manual High Pressure for 2 minutes. Once the time is up, do a quick release of the pressure.
8. Switch the Instant Pot back to sauté mode. Add the pineapple cubes and simmer for 1-2 minutes, until they’re heated through. If the curry is too thick, add a little more water to reach your desired consistency.
9. Finish with a squeeze of lime juice and garnish generously with fresh cilantro. Serve immediately with rice.

Expert Tips

• Don’t skip pressing the tofu! It really makes a difference in the texture.
• Taste as you go and adjust the spice level to your liking.
• If you don’t have an Instant Pot, you can make this curry in a regular pot on the stovetop. Just simmer for about 20-25 minutes, stirring occasionally.

Variations

This recipe is super versatile! Here are a few ideas to make it your own:

Vegan Adaptation
This recipe is already vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Soy Sauce Alternatives)
If you’re gluten-free, use tamari or coconut aminos instead of soy sauce.

Spice Level Adjustment
My friend, Priya, loves things really spicy, so she adds a finely chopped green chili along with the red chilies.

Festival Adaptation: Making it for Songkran or Loy Krathong
During Songkran (Thai New Year) or Loy Krathong (Festival of Lights), I like to add a few kaffir lime leaves to the curry for an extra fragrant touch.

Pineapple Substitute Options
If you’re not a fan of pineapple, you can substitute it with mango or bell peppers.

Serving Suggestions

This curry is fantastic served with fluffy jasmine rice. A side of steamed vegetables, like broccoli or green beans, would also be a great addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Can I use a different type of nut butter instead of peanut butter?
Absolutely! Almond butter or cashew butter would also work well.

How can I adjust the sweetness of the curry?
If you prefer a less sweet curry, reduce the amount of coconut sugar. You can also add a squeeze of lime juice to balance the flavours.

What is the best way to press tofu for this recipe?
Wrap the tofu in several layers of paper towels and place something heavy on top, like a cast iron skillet or a stack of books, for at least 30 minutes.

Can this curry be made ahead of time?
Yes! You can make the curry sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the tofu and pineapple when you’re ready to serve.

What kind of rice pairs best with this Thai Red Curry?
Jasmine rice is the classic choice, but basmati rice or brown rice would also be delicious.

Is it possible to make this recipe without an Instant Pot?
Yes, definitely! You can make it in a large pot on the stovetop. Simmer for about 20-25 minutes, stirring occasionally, until the tofu is heated through and the sauce has thickened.

Enjoy! I hope you love this Thai Red Curry Tofu as much as I do. Let me know in the comments if you try it and what you think!