Vegan Thai Peanut Tofu & Pineapple Curry - all made in the Instant Pot!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Entree, Vegetarian
  • Cuisine: Thai

Ingredients

  • 1 tablespoon olive oil
  • 2 dried red chili (broken into pieces)
  • 1 small white onion (chopped)
  • 1/4 cup raw cashews
  • 2 teaspoon grated garlic
  • 2 teaspoons grated ginger
  • 2-3 tablespoons peanut butter (or more for a stronger peanut flavor)
  • 14 oz can coconut milk (I use light you may use full fat)
  • 2 tablespoons + 1 teaspoon thai red curry paste
  • 1/2 cup water
  • 1 teaspoon soy sauce (or tamari if gluten-free)
  • 3 teaspoon rice vinegar
  • 1.5 teaspoon sriracha (adjust to taste)
  • 1-2 teaspoon coconut sugar (adjust to taste)
  • 1/4 teaspoon turmeric powder
  • salt (to taste)
  • 200 grams extra-firm tofu (cut into cubes)
  • 1/3 cup pineapple cubes (I used canned pineapple cubes)
  • juice of 1 lime
  • cilantro (to garnish)

Method

  1. Press saute mode on instant pot, once the pot heats up add olive oil. Break the dried red chili into two and add to the oil.
  2. Add onion and saute for a minute. Add cashews and saute till they start changing color.
  3. Add grated ginger and garlic and saute for a minute till you get nice aroma.
  4. Meanwhile in a bowl whisk together peanut butter, coconut milk, water and thai red curry paste. You might need to heat this mixture a little so that the peanut butter mixes completely.
  5. Add this mixture to the pot once ginger-garlic are fragrant. Give it a good stir.
  6. Then add soy sauce, rice vinegar, sriracha, coconut sugar, turmeric powder and salt. Stir to combine.
  7. Now add cubed tofu pieces to the pot and mix. I used extra-firm tofu and pressed it with a hard object for 20 minutes prior to using it in the recipe.
  8. Cover the lid, cancel the saute mode. Press the manual button, adjust pressure to high and and cook on manual high pressure for 2 minutes.
  9. Quick release as soon as 2 minutes are up.
  10. Cancel "keep warm" mode and press the saute mode again.
  11. Add pineapple pieces and let it simmer for 1-2 minutes. You can adjust consistency of the curry at this point. Add water if it's too thick for your liking.
  12. Squeeze in some fresh lime juice.
  13. Garnish with cilantro and serve the thai peanut tofu pineapple curry with rice!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.