Tasty Vegan Panang Curry with Tofu and Crunchy Peanuts

pickyeaterblog.com

Sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables make this vegan panang curry recipe a comforting and tasty meal.

Step-by-step instructions!

Follow our easy instructions for success!

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Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.

Press and Cook Your Tofu:

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Heat a wok or large skillet over medium-high heat. Heat oil; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.

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

Cook Your Veggies:

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In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds.

Cook the Spices – The Base For The Curry Sauce:

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Use a red curry sauce without added fish sauce to keep this recipe vegan.

NOTES

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