Vegetarian Panang Curry with Tofu

January 11, 2015 · Last Updated on April 25, 2019 By Anjali Shah on· Last Updated on

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Thai food is probably my favorite type of Asian food. Something about those creamy coconut curries mixed with veggies, tofu, nuts and spices just makes for such a cozy one-pot meal.

When I make Thai food at home, I usually stick to my Yellow Curry, because it is guaranteed to be delicious and satisfying every time, and I figured – why mess with that?

But then I came across this recipe from CookingLight and I was inspired to change things up a bit with my Thai cooking.

I modified the recipe pretty significantly, but the essence remains the same: sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables to round out the dish.

It’s sweet and spicy, and for some added texture I crumbled a few tablespoons of crushed peanuts on top.

The husband absolutely loved it, and I think I might have liked it even better than my Yellow Curry recipe!

The Ingredients

Adapted from CookingLight

20oz block extra firm tofu, drained and cut into 1 inch cubes

1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil

2 tbsp crunchy peanut butter

3-4 tbsp thai red curry paste

2 tsp ground cumin

2 tsp ground coriander

1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)

2 14oz cans light coconut milk

3 tbsp lower sodium soy sauce

1 tbsp brown sugar

2 shallots, diced

2 bell peppers, sliced

2 zucchini, quartered and sliced

3 carrots, sliced on a diagonal

1 head broccoli, cut into florets

1 tbsp fresh lime juice

dash of salt (to taste)

3 cups cooked brown rice for serving (1/2 cup per serving)

1 tsp crushed peanuts (per serving)

The Directions

Step 1: Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.

Step 2: Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes. Then add the zucchini and broccoli – saute another 5 minutes until cooked lightly.

Step 3: In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add in tofu and simmer 2-3 minutes.

Step 4: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.

Step 5: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.