Vegetarian 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 to round out the dish, and for some added texture I added crushed peanuts on top.
Servings: 6 servings
- 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
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/8-1/4 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
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.
Calories: 400kcal | Carbohydrates: 43.5g | Protein: 16.9g | Fat: 18.1g | Saturated Fat: 9.1g | Sodium: 717mg | Fiber: 8.8g | Sugar: 6.6g