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    Home » One Pot meals

    Published: May 1, 2018 · Modified: Jul 19, 2023 by Smruti · This post may contain affiliate links · 8 Comments

    Instant Pot Peanut Tofu Curry with Rice

    Jump to Recipe Jump to Video Print Recipe

    An easy to make Peanut based Tofu Curry; this is super yummy and easy to make in the Instant Pot.

    Plus the recipe makes the curry and rice together in under 30 minutes!

    White plate with tofu peanut curry and steamed rice served with cilantro on top on a gray board with a brown surface under it.

    One Pot meals are always amazing. From this Instant Pot Quinoa Khichdi and Thai Curry Noodles to Masale Bhaat and Vegan Drunken Noodles; we love them all. They save me a lot of time, effort and yet make a satisfying meal. 

    When it comes to one pot meals; the Instant Pot is the perfect gadget to use. So many recipes come together in a jiffy using this one.

    And once you learn the simple knacks and tricks to use this electric cooker, you would know how simple it is to use it.

    Jump to:
    • What is Tofu
    • This Peanut based Curry
    • Why this recipe works
    • Using Pot-in-Pot Cooking Method
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Tofu Recipes
    • Instant Pot Peanut Tofu Curry with Rice

    What is Tofu

    A soy based protein, tofu is made chiefly with soy milk. It is similar to other proteins like paneer and tempeh and has many uses in various dishes.

    Pretty bland by itself; tofu is perfect to enjoy with different sauces, vegetables, add-ins and flavorings. It can be of varying firmness from the soft silken tofu to medium firm and finally super firm.

    It is easy to bake, air fry, roast, sauté and stir-fry tofu. A super versatile ingredient, you will find it extensively on the blog. From all the recipes; Tandoori Tofu Tikka, Vegetarian Hot Pot and Vegan Poke Bowl are the most popular tofu recipes. They all use tofu in a very different way yet they are all amazing!

    This Peanut based Curry

    This peanut based tofu curry is great to enjoy as a meal. And when it pairs with rice that is made together with the tofu curry; it is a complete meal.

    Peanut butter based sauce makes the dish super creamy yet not super heavy. And if you are still wondering why we use peanut sauce; here is why. Peanut has been a popular ingredient in many Asian dishes. From this easy dipping sauce for spring rolls to a cold noodle dish and this peanut salad with celery; peanut is used extensively.

    Known for multiple health benefits, peanuts are great to add in the diet and this recipe helps well.

    Why this recipe works

    • It is Vegan and easy to make gluten-free by using tamari instead of soy sauce.
    • A pretty healthy curry; this is loaded with protein as we use tofu as the prime ingredient here.
    • The recipe makes the tofu curry and steamed rice at once.
    • This one pot meal comes together in about 30 minutes.
    • Great for meal prep or to make for the lunchbox; this recipe is a favorite.
    • Not overly loaded with cream or butter; yet this one is creamy and satisfying.
    • Substitute tofu with paneer and you have yet another delicious curry to enjoy with steamed rice.
    • Great for weeknight dinners; this one pot meal is sure to be a family favorite.
    • Not overly spicy; this curry works well for kids and adults alike.

    Using Pot-in-Pot Cooking Method

    The key advantage of this recipe is using the Instant Pot to make the tofu curry along with the rice in one go. This method is popularly known as Pot-in-Pot (PIP) in the Instant pot world.

    It simply translates to having one pot inside the main instant pot to prepare something. This method is practical, beneficial in saving time and making a meal quickly.

    This way of cooking can be used with recipes that need liquids to cook. It does not work with dry curries and recipes that do not need water.

    Pot-in-pot works exceptionally well for tofu curries and rice. As the time required for cooking the curry and the rice is similar, we can make them together.

    A black bowl with tofu and cashew curry topped with cilantro and with a fork by the side and served with hot sauce and steamed rice by it.

    Ingredients and Substitutions

    Ingredients for Instant Pot Peanut Tofu and Rice; tofu, rice, seasonings and sauces.
    • Tofu: I like to use plain firm tofu for the recipe. I do not sauté it at all as we enjoy the soft pieces in the creamy curry. Simply press between kitchen towels to remove the excess moisture. Replace with protein of your choice.
    • Cashews: A great addition to the otherwise smooth curry; cashews add texture and taste to the recipe. Leave these out to make a low calorie version.
    • Aromatics: Garlic, onions and peppers are used as aromatic here. They are great for flavor and make the curry super delicious. I would not recommend leaving these out.
    • Peanut Butter: Smooth or chunky peanut butter works for the recipe. Replace with your choice of nut butter if needed. This is an essential ingredient in the recipe for creaminess and taste.
    • Coconut milk: The base for this recipe is coconut milk. A great ingredient for Vegan curries, we use it for making this one too.
    • Red Curry Paste: Perfect to flavor the curry, red curry paste is the most loved Thai ingredient. We add this paste here to eliminate the need of multiple other ingredients. This store bought paste is perfect for the recipe. Just ensure the one you use is Vegan to keep the recipe Vegan.
    • Sauces: We use the basic Asian sauces for the recipe. Soy sauce, vinegar and red chili sauce together make the recipe perfect.
    • Seasonings: Apart from all the other ingredients; we only need salt, sugar and black pepper. These are perfect with all the other ingredients in the recipe.
    • Rice: As we cook the rice along with the curry; we need rice for the recipe. Along with rice we also need water, salt and oil to cook it.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Press 14 oz (one block) of tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then make even sized cubes and set aside.

    2- In a bowl mix together 2 tablespoon peanut butter with ¼ cup water.

    Collage steps for Instant Pot Peanut Tofu and Rice; chop tofu and in a bowl add peanut butter and water.

    3- Add in the following and mix well:

    • 1 teaspoon Garlic Sauce
    • 1 teaspoon Soy Sauce (Tamari for Gluten-free)
    • 1 teaspoon Vinegar
    • 1 teaspoon Salt
    • ¼ teaspoon Sugar

    4- In the base of the instant pot add 2 teaspoon vegetable oil. Set the mode to sauté and medium. Once hot, add 2 minced garlic cloves and sauté till fragrant.

    Collage steps for Instant Pot Peanut Tofu and Rice; make the sauce and heat the instant pot.

    5- Add in ½ medium diced onion and ½ medium diced peppers. Mix and sauté for a couple of minutes. 

    6- Add 2 tablespoon Thai curry paste and 6-7 cashews.

    Collage steps for Instant Pot Peanut Tofu and Rice; add onions, peppers, thai curry and cashews and mix well.

    7- Then sauté for a minute till fragrant.

    8- Deglaze with ¼ cup water.

    Collage steps for Instant Pot Peanut Tofu and Rice; add water and deglaze the ingredients.

    9 - Then add the peanut butter mixture, and 1 cup coconut milk. Add ¼ cup water too.

    10- Mix well, add the tofu cubes and let the mix bubble for a couple minutes.

    Collage steps for Instant Pot Peanut Tofu and Rice; add coconut milk and then tofu.

    11- Meanwhile, wash 1 cup rice till the water runs clean. Transfer to a steel bowl and pour in 1 cup water. Add ½ teaspoon salt and mix.

    12- Then place a trivet in the Instant Pot.

    Collage steps for Instant Pot Peanut Tofu and Rice; wash and drain rice; add trivet to instant pot.

    13- Place the rice bowl on the trivet.

    14- Close the lid. Press cancel and then Pressure Cook and High pressure. Also set vent to sealing and time to 3 minutes. Once the time is up let the pressure release naturally for 5 minutes and then do a quick release. Open the lid.

    Collage steps for Instant Pot Peanut Tofu and Rice; add the rice bowl and cook everything under pressure.

    15- Then remove the rice bowl and fluff using a fork. Add in ¼ teaspoon lime juice to the curry and mix well.

    16- Top with 2-3 stalks chopped spring onions and 2-3 stalks chopped cilantro and serve with hot rice. 

    Collage steps for Instant Pot Peanut Tofu and Rice; remove the rice, and serve with curry.

    Expert Tips and Notes

    • I made the curry with just tofu. However, the same can be made using vegetables or your choice of protein too.  
    • Home-made red curry paste works well for the recipe too. Plus if you like extra basil or lemongrass flavor, go ahead and add more. They can become overpowering so make sure you go slow.
    • Replace peanut butter with your choice of nut butter. A mix of plain ones or almond butter would work great.
    • The Pot-in-pot method helps to make the rice along with the curry. However, it can only work with grains that take about 4-5 minutes in the pressure cooker. Quinoa and jasmine rice are great alternates.
    • However, you can also make the rice separate. Mix and match the recipe with brown rice, noodles, jasmine rice or even quinoa. They all taste perfect with this curry. 
    • Last, I used smooth peanut butter but you can use either that or the crunchy one. Only change would be in the consistency of the final curry.
    A white bowl with tofu curry made with peanut butter and coconut milk served with steamed rice in a purple plate.

    Recipe FAQs

    What kind of tofu is best for cooking in Instant Pot?

    Firm and extra firm tofu is the best to cook under pressure. It retains it's shape and texture when cooked.

    Is Peanut based tofu curry Vegan?

    Yes certainly. We use coconut milk, Vegan Thai red curry paste and tofu to make it. It is naturally Vegan and easy to make gluten-free too.

    What are the best pairings with tofu curry?

    Tofu curry pairs best with steamed white rice, jasmine rice, brown rice, quinoa or noodles. It is great to use with vegetable based noodles too.

    Can we cook tofu and rice together in the Instant pot?

    Yes certainly. The curry is made in the main pot and we cook the rice in a smaller pot placed on a trivet in the main pot. This method is called Pot-in-Pot (PIP) method.

    What peanut butter works best in tofu curries?

    I like to use either crunchy or smooth peanut butter for my curries. However, it has to be UNSALTED so the salt can be controlled in the recipe.

    Side view of peanut based tofu dish in a plate with steamed rice placed next to it and sprinkled with cilantro.

    More Tofu Recipes

    • Black Pepper Tofu
    • Top view of Vegan tofu Tikka served with chutney, onions and lemon slice on a blue plate on a brown gunny bag.
      Vegan Tandoori Tofu Tikka
    • Vegetables and Tofu in Gochujang Sauce
    • Stir fried tofu topped with scallions served with steamed broccoli and slaw in a plate.
      Easy Stir Fry Tofu

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    A white plate with Vegan tofu curry and steamed rice with a fork by the side on a gray surface.

    Instant Pot Peanut Tofu Curry with Rice

    Smruti
    An easy to make Peanut based Tofu Curry; this is super yummy and easy to make in the Instant Pot.
    Plus the recipe makes the curry and rice together in UNDER 30 minutes!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 4
    Calories 366 kcal

    Ingredients
      

    For the Curry

    • 14 oz Firm Tofu
    • ½ medium Onion (diced)
    • ½ medium Green Peppers (diced)
    • 2 cloves Garlic (minced)
    • 2 tablespoon Peanut Butter (creamy)
    • 2 tablespoon Red Curry Paste
    • 1 cup Coconut Milk
    • 6-7 Cashew nuts
    • 2 teaspoon Vegetable Oil
    • 1 teaspoon Garlic Sauce
    • 1 teaspoon Soy Sauce (Tamari for Gluten-free)
    • 1 teaspoon Vinegar
    • 1 teaspoon Salt
    • ¼ teaspoon Sugar
    • ¼ teaspoon Lime juice
    • ¾ cup Water

    For the Rice

    • 1 cup White Rice
    • 1 cup Water
    • ½ teaspoon Salt
    • 1 cup Water

    Instructions
     

    • Press tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then make even sized cubes and set aside.
      14 oz Firm Tofu
    • In a bowl mix together peanut butter with ¼ cup water.
      2 tablespoon Peanut Butter
    • Add in the following and mix well:
      1 teaspoon Garlic Sauce, 1 teaspoon Soy Sauce, 1 teaspoon Vinegar, ¼ teaspoon Sugar, 1 teaspoon Salt
    • In the base of the instant pot add oil. Set the mode to sauté and medium. Once hot, add garlic cloves and sauté till fragrant.
      2 cloves Garlic, 2 teaspoon Vegetable Oil
    • Add in onion and peppers. Mix and sauté for a couple of minutes. 
      ½ medium Onion, ½ medium Green Peppers
    • Add Thai curry paste and cashews.
      2 tablespoon Red Curry Paste, 6-7 Cashew nuts
    • Then sauté for a minute till fragrant.
    • Deglaze with ¼ cup water.
    • Then add the peanut butter mixture, and coconut milk. Add ¼ cup water too.
      1 cup Coconut Milk
    • Mix well, add the tofu cubes and let the mix bubble for a couple minutes.
    • Meanwhile, wash the rice till the water runs clean. Transfer to a steel bowl and pour in 1 cup water. Add salt and mix.
      1 cup White Rice, ½ teaspoon Salt
    • Then place a trivet in the Instant Pot.
    • Place the rice bowl on the trivet.
    • Close the lid. Press cancel and then Pressure Cook and High pressure. Also set vent to sealing and time to 3 minutes. Once the time is up let the pressure release naturally for 5 minutes and then do a quick release. Open the lid.
    • Then remove the rice bowl and fluff using a fork. Add in lime juice to the curry and mix well.
      ¼ teaspoon Lime juice
    • Top with spring onions and cilantro and serve with hot rice.

    Video

    Notes

    • I made the curry with just tofu. However, the same can be made using vegetables or your choice of protein too.  
    • Home-made red curry paste works well for the recipe too. Plus if you like extra basil or lemongrass flavor, go ahead and add more. They can become overpowering so make sure you go slow.
    • Replace peanut butter with your choice of nut butter. A mix of plain ones or almond butter would work great.
    • The Pot-in-pot method helps to make the rice along with the curry. However, it can only work with grains that take about 4-5 minutes in the pressure cooker. Quinoa and jasmine rice are great alternates.
    • However, you can also make the rice separate. Mix and match the recipe with brown rice, noodles, jasmine rice or even quinoa. They all taste perfect with this curry. 
    • Last, I used smooth peanut butter but you can use either that or the crunchy one. Only change would be in the consistency of the final curry.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 366kcalCarbohydrates: 21gProtein: 14gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 1068mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 1237IUVitamin C: 15mgCalcium: 163mgIron: 4mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Give Me Some Spice says

      March 10, 2022 at 7:32 pm

      Love this recipe.The curry looks amazing. Once I get the ingredients, I will give it a try.

      Reply
    2. Sara Ferrell says

      March 10, 2022 at 7:32 pm

      Is that canned coconut milk or carton coconut milk? And is natural peanut butter okay? I get mine fresh ground... Thanks!

      Reply
    3. Jayma says

      July 18, 2022 at 10:49 pm

      Hi! A few questions. 1. Won't the garlic burn if put in first? 2. What kind of pepper? 3. I tried this and got a burn warning even after adding more water. Any advice?

      Reply
      • Smruti says

        July 11, 2023 at 4:07 am

        Hi Jayma;
        1- Garlic does not burn as we keep sautéing it; and we add the onions and peppers in a few seconds.
        2- Peppers is bell peppers. Green or colored ones work.
        3- Add some more water if you get the burn warning. I have not got that yet.

        Reply
    4. Joccoaa says

      December 07, 2022 at 12:37 pm

      Is this recipe to serve one or two people?

      Reply
      • Smruti says

        July 11, 2023 at 4:05 am

        It is great for four people.

        Reply
    5. Lisa says

      August 10, 2023 at 10:33 pm

      4 stars
      Hi,
      I'm just curious...did this recipe change? In my ingredient notes, I could have sworn it used to have tomatoes and less coconut milk. I didn't recall the green pepper either. it's been awhile since I've made it, though I used to make it quite a bit.

      Reply
      • Smruti says

        August 18, 2023 at 10:08 pm

        Hi

        The recipe is still the same as it was since it was published. I simply added steps and video to it. However, the recipe is 100% same.

        Reply

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