Step 1

First, drain all the water from the tofu package and carefully wash the tofu block with water.

Step 2

Wrap it in a kitchen napkin or paper towel.

Step 3

Place a heavy pan, like a cast iron pan, on top and let stand for 15 minutes to press out the excess liquid.

Step 4

Cut the drained tofu into bite-sized cubes. Keep it aside.

Step 5

Heat oil in a heavy bottom pot.

Step 6

Now add garlic and panang curry paste. Saute for a minute or until you see oil separating from the curry paste, stirring continuously on medium to low heat.

Step 7

Now add coconut milk. Mix everything well and deglaze the pot.

Step 8

Then add water, soy sauce, Kaffir lime leaves, Peanut butter, salt, bell pepper, onions, carrots, and tofu. Mix everything very well. Torn the Kaffir lime leaves and add them to the curry.

Step 9

Cover the pot and let the curry cook for 8 to 10 minutes on medium to low heat.

Step 10

Pro-tip: To save time, put the jasmine rice to cook while cooking the curry.

Step 11

Open the pot, and give panang curry a quick stir.

Step 12

Now add brown sugar, basil leaves, and lime juice. Mix well and cook it for 1 minute.

Step 13

Vegan Panang Curry with vegetables and tofu is ready to enjoy. Switch off the flame and take out all the Kaffir lime leaves from the curry.

Step 14

Note: Kaffir Lime leaves can be eaten from the curry, but I prefer to take them out. It turns tough after cooking.

Step 15

Pro-tip: Taste and adjust the seasoning before serving. As with most recipes, seasoning comes down to personal preference. Remember, you can always add more but can’t remove it, so go slow.

Step 16

Serve hot with Jasmine rice, brown rice, quinoa, or cauliflower rice.

Step 17

Heat oil in an inner pot of the instant pot on sauté normal mode.

Step 18

Now add garlic and panang curry paste. Saute for a minute, stirring continuously.

Step 19

Now add coconut milk. Mix everything well and deglaze the pot.

Step 20

Then add water, soy sauce, brown sugar, Peanut butter, salt, Kaffir lime leaves, bell pepper, onions, carrots, and tofu. Mix everything very well.

Step 21

Cover the Instant pot and vent valve in the sealing position.

Step 22

Press the pressure cook button and set the time for 3 minutes under high pressure.

Step 23

Once cooking time is over, let the pressure release naturally for 10 minutes, and then quickly release the remaining pressure.

Step 24

Open the pot, and give panang curry a quick stir. Take out all the kaffir lime leaves from the curry.

Step 25

Now add basil leaves and lime juice. Mix well.

Step 26

Instant pot Panang Curry with vegetables and tofu is ready to enjoy.

Step 27

Serve hot with Jasmine rice, brown rice, quinoa, or cauliflower rice.