Tofu Panang Curry With Vegetables

My tofu panang curry recipe combines crispy golden tofu and vegetables in a creamy coconut-peanut sauce made with red curry paste, coriander, and cumin. I press the tofu, sauté everything separately, then simmer it together for 5 minutes. It’s ready in 30 minutes and is so much better than takeout!

I started making panang curry at home after trying it at a Thai restaurant and realizing I could recreate it myself. I usually stick to my Thai yellow curry recipe because it’s reliable, but panang curry’s peanut-forward flavor convinced me to try it out!

The pressing technique is what makes the tofu super meaty and delicious in this recipe. I’ve even served this to meat eaters who end up going back for seconds because the tofu actually is so satisfying!

My whole family loved this curry on the first try, and I was surprised by how the peanut butter transforms the sauce into something richer and slightly sweeter than other Thai curries. The combination of sweet, spicy, and nutty flavors is super satisfying and tastes even better the next day.

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🥘 Ingredients

Here’s what I use to make this restaurant-style curry!

Extra Firm Tofu: I drain and press extra firm tofu to remove water, then dice into 1-inch cubes. The pressing step is essential for proper browning.

Organic Extra Virgin Coconut Oil: I like to use coconut oil to sauté the tofu and vegetables, because it has a high smoke point, and it also adds a super subtle coconut flavor that complements the curry.

Crunchy Peanut Butter: I use crunchy peanut butter for texture and nutty richness, which my family really likes. Smooth peanut butter works but doesn’t add the same crunch. Almond butter is also an option for a slightly different flavor.

Thai Red Curry Paste: Red curry paste is the base for panang curry. I check labels to avoid fish sauce if keeping it vegan. The paste contains lemongrass, ginger, and chilies.

Spices: I add a combination of ground cumin, coriander, and cayenne pepper to add warmth and depth to the sauce. They’re traditional in panang curry. I also use brown sugar for sweetness that balances the spice.

Light Coconut Milk: I use light coconut milk to cut calories and fat while still getting creaminess. Full-fat works if I want a richer sauce.

Lower Sodium Soy Sauce: Soy sauce gives umami depth and saltiness. Tamari works for gluten-free version.

Veggies: I add in a combination of diced shallots, sliced bell peppers (any color works, but green are more bitter), sliced zucchini, broccoli florets, and carrots – sliced diagonally because they just look prettier!

Fresh Lime Juice: I add lime juice at the end for brightness. It cuts through the richness of the coconut and peanut.

Cooked Brown Rice: I serve the curry over brown rice for added fiber. Jasmine rice or quinoa works too.

Crushed Peanuts: I top each serving with 1 teaspoon crushed peanuts for crunch and authentic presentation.

Substitutions

Extra Firm Tofu Substitute: While I do like tofu the best in this particular recipe, I have also used tempeh (20 oz, cubed), or chickpeas (two 15 oz cans, drained and rinsed) as a substitute.

Light Coconut Milk Substitute: I can use full-fat coconut milk (28 oz) for richer curry or coconut cream (14 oz plus 14 oz water) for creamiest version.

Brown Sugar Substitute: I can use maple syrup (1 tablespoon), coconut sugar (1 tablespoon), or omit for less sweet curry.

🔪 How To Make

Here’s how I make this tofu panang curry step by step:

Press And Cook Tofu: I place the tofu on several layers of paper towels, cover with additional paper towels, and let stand for 30 minutes, pressing down occasionally. I heat a wok or large skillet over medium-high heat, add 1 tablespoon coconut oil, and sauté tofu for 8 minutes until golden brown, stirring occasionally. I remove the tofu from the pan and keep it warm.

Cook Vegetables: I add 1 teaspoon coconut oil to the pan. I add shallots, bell peppers, and carrots and sauté for 5 minutes. Then I add zucchini and broccoli and sauté another 5 minutes until cooked lightly.

Cook Spices: In a medium pot, I add peanut butter, curry paste, cumin, coriander, and cayenne. I cook for 15 seconds, stirring constantly.

Finish Sauce: I add coconut milk, soy sauce, and brown sugar, stirring with a whisk until smooth.

Let Tofu Absorb Flavors: I add the tofu to the coconut curry sauce and simmer for 2-3 minutes to let it absorb the flavors.

Combine Everything: I pour the tofu and sauce into the pan with the vegetables. I simmer for 5 minutes until the vegetables have soaked up the sauce.

Garnish And Serve: I remove from heat and gently stir in lime juice. I serve over brown rice and top each serving with 1 teaspoon crushed peanuts.

📖 Variations

This recipe adapts to different ingredients and preferences easily! Here are some ways I typically switch it up:

With Kaffir Lime Leaves Or Thai Basil: I add 4-5 torn kaffir lime leaves or Thai basil leaves with the coconut milk for authentic Thai flavor. I remove them before serving or use as garnish.

Nut-Free Version: I omit the peanut butter and crushed peanuts, use sunflower seed butter (2 tablespoons) instead, and top with toasted pumpkin seeds for crunch.

Extra Spicy Version: I double the cayenne pepper and add 1 diced Thai chili with the shallots for serious heat.

Different Veggies: This is a great “clean out the fridge” recipe – I will throw in any veggies I have on hand and it always works!

🍽 Serving Suggestions

I serve this panang curry over jasmine rice or brown rice as a complete meal. It also pairs well with my tofu fried rice for extra protein, and a light cucumber salad with rice vinegar dressing. For a heartier meal, I serve it alongside my vegan summer rolls and my vegan egg rolls!

🧊 Storage Directions

Storing: I store the curry and rice separately in airtight containers in the fridge for 3-4 days. Keeping them separate prevents the rice from absorbing too much sauce.

Freezing: I freeze the curry without rice in freezer-safe containers for 2-3 months. I thaw overnight in the fridge before reheating on the stovetop, and cook fresh rice to serve.

Reheating: I reheat on the stovetop over medium heat, adding a splash of water or coconut milk if the curry has thickened. I have also microwaved individual portions for 2-3 minutes, stirring halfway through.

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https://youtu.be/dMZnCBpImM8

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5 from 4 votes

Tofu Panang Curry

My tofu panang curry recipe combines crispy golden tofu and vegetables in a creamy coconut-peanut sauce made with red curry paste, coriander, and cumin. I press the tofu, sauté everything separately, then simmer it together for 5 minutes. It's ready in 30 minutes and is so much better than takeout!

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Thai, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 6 servings

Calories: 400kcal

Author: Anjali Shah

Ingredients

• ▢ 20 oz 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 Note: This measurement is for a mild curry paste. If your curry paste is spicy, start with only 1/2 tbsp to 1 tbsp and add more as needed / to taste.
• ▢ 2 tsp ground cumin
• ▢ 2 tsp ground coriander
• ▢ ⅛-¼ tsp cayenne pepper I used 1/4 tsp for a nice kick
• ▢ 28 oz light coconut milk 2 cans
• ▢ 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
• ▢ cooked brown rice for serving
• ▢ 1 tsp crushed peanuts per serving

Instructions

• ▢
  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.
• ▢
  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.
• ▢
  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.
• ▢
  Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
• ▢
  Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.

Notes

Expert Tips

• Cook Vegetables in Stages: I cook carrots and peppers first for 5 minutes before adding zucchini and broccoli. This prevents softer vegetables from overcooking while harder vegetables get tender.
• Bloom the Spices: I cook the curry paste, peanut butter, and spices for 15 seconds before adding liquid. This releases their aromatic oils and intensifies the flavor.
• Adjust Curry Paste Amount: I start with 1-2 tablespoons if my curry paste is very spicy, then add more to taste. Some brands are much hotter than others.
• Add Lime at the End: I wait until after removing from heat to add lime juice. Cooking lime juice makes it bitter instead of bright.
• Make Sure To Press The Tofu: Press the tofu for the full 30 minutes before cooking. Skipping or shortening this step leaves too much water in the tofu, which prevents proper browning and causes the tofu to release water into the sauce, making it watery. Pressed tofu gets crispy edges and absorbs the curry flavors better.

Adapted from CookingLight

Nutrition

Calories: 400kcal | Carbohydrates: 43.5g | Protein: 16.9g | Fat: 18.1g | Saturated Fat: 9.1g | Sodium: 717mg | Fiber: 8.8g | Sugar: 6.6g