Vegan Panang Curry with Tofu and Crunchy Peanuts

the picky eater

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.

👩‍🍳 What Makes This Vegan Panang Curry So Good?

– Super Flavorful – Fresh Veggies – Wonderful Textures

Ingredients

How to make Panang Curry with Tofu and Crunchy Peanuts

See

the

instructions

01

Press and Cook Your Tofu: Place tofu on several layers of paper towels. Cover with additional paper towels.

02

Cook Your Veggies: Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes.

03

Cook the Spices – The Base For The Curry Sauce: In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds.

04

Add Coconut Milk and Finish The Sauce: Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth.

05

Let The Tofu Absorb The Flavors of the Sauce: Add tofu into the coconut curry sauce and simmer another 2-3 minutes.

06

Combine Tofu Mixture and Veggies Together: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.

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