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!
Servings: 6 servings
Calories: 400kcal
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.
Nutrition
Calories: 400kcal | Carbohydrates: 43.5g | Protein: 16.9g | Fat: 18.1g | Saturated Fat: 9.1g | Sodium: 717mg | Fiber: 8.8g | Sugar: 6.6g