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vegan panang curry in a black bowl with fresh herbs and rice
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5 from 4 votes

Vegan Panang Curry with Tofu

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Thai, Vegan
Servings: 6 servings
Calories: 400kcal
Author: Anjali Shah

Ingredients

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.

Video

https://youtu.be/dMZnCBpImM8

Notes

Top Tips for Making this Vegan Panang Curry Recipe with Tofu
  • Use a red curry sauce without added fish sauce to keep this recipe vegan.
  • Make your own vegan panang curry paste.
  • This recipe is also easy to make in the Instant Pot, to create a quick meal!
  • If you can't find Kaffir lime leaves, Thai basil makes a good substitute.
  • If you haven't been to an Asian grocery store, it's a great place to pick up authentic ingredients to use in your Thai cooking. It will help create true authentic flavors! You can find fresh herbs, chili peppers, coriander root, and curry powder to name a few!
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