tofu panang curry

This authentic Vegan Panang Curry with Tofu and Vegetables is rich and creamy with a balance of sweet and spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai curry served with jasmine rice is a hit with the whole family.

Vegan Panang Curry with Tofu &amp; Vegetables

Tofu Extra Firm

Coconut Milk (14 ounces)

Peanut Butter

Brown Sugar

Soy Sauce (or Tamari for gluten-free)

Broccoli (cut into florets)

Zucchini (slit in half and sliced, optional)

12-15 Thai Basil Leaves

Lime juice

Peanuts (crushed, to garnish)

Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.

Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.

Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.

Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.

Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.

Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.

https://content.jwplatform.com/videos/RRyUNMOZ.mp4

Vegan Panang curry with Tofu

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 30 minutes with simple ingredients.

Vegan Panang Curry with Tofu and vegetables

red bell pepper

carrots

Onion

Oz. extra firm tofu

13.5 Oz. Coconut milk ((full fat))

tsp Grated garlic

tbsp panang curry paste (Homemade

tbsp peanut butter (Use natural peanut butter)

thai basil

kaffir lime leaves

soy sauce

lime juice

salt

brown sugar

tbsp oil

water

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

Wrap it in a kitchen napkin or paper towel.

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

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

Step – 1 Pre-prep

Heat oil in a heavy bottom pot.

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.

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

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.

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

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

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

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

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.

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

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.

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

Step – 2 Cooking curry on a stovetop.

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

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

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

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

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

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

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

Now add basil leaves and lime juice. Mix well.

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

How to make an Instant Pot?

https://www.youtube.com/watch?v=xtOqQiViZes

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 20 minutes with simple ingredients.

It’s made from a homemade Panang curry paste that is flavorful and delicious with a touch of sweetness from peanuts.

This famous Thai curry makes a comforting meal and pairs well with Jasmine rice, brown rice, quinoa, or cauliflower rice. So cancel your takeout order and give it a try!

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Ingredients
Vegetables
▢1 large red bell pepper seeds removed and sliced into 2-inch sticks – around 1 ½ cups
▢2 medium carrots peeled and sliced into 2-inch sticks – around 1 cup
▢1 cup Onion sliced into 2-inch sticks.
Other ingredients
▢16 Oz. extra firm tofu
▢13.5 Oz. Coconut milk (full fat)
▢4 tablespoon panang curry paste Homemade or store-bought
▢1 tablespoon peanut butter
▢½ cup thai basil
▢5 kaffir lime leaves
▢1 tablespoon low-sodium soy sauce
▢1 tablespoon lime juice
▢1 ½ teaspoon salt or to taste
▢2 tablespoon brown sugar
▢2 tablespoon oil
▢1 cup water
The detailed recipe is given here  https://www.cookingcarnival.com/vegetarian-panang-curry-tofu/

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Vegetarian Panang curry with Tofu

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Top 2 tofu panang curry recipes from across the web

The most viewed tofu panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Panang Curry with Tofu and ve...

The most viewed tofu panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Vegan Panang Curry with Tofu & ...