Vegetarian Panang Curry with Tofu Recipe
Thai food is probably my favorite type of Asian food. Something about those creamy coconut curries mixed with veggies, tofu, nuts and spices just makes for such a cozy one-pot meal.
When I make Thai food at home, I usually stick to my Yellow Curry, because it is guaranteed to be delicious and satisfying every time, and I figured – why mess with that?
But then I came across this recipe from CookingLight and I was inspired to change things up a bit with my Thai cooking.
I modified the recipe pretty significantly, but the essence remains the same: 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.
It’s sweet and spicy, and for some added texture I crumbled a few tablespoons of crushed peanuts on top.
The husband absolutely loved it, and I think I might have liked it even better than my Yellow Curry recipe!
The Ingredients
Adapted from CookingLight
- 20oz 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)
- 2 14oz cans light coconut milk
- 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)
- 3 cups cooked brown rice for serving (1/2 cup per serving)
- 1 tsp crushed peanuts (per serving)
- The Directions
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
- Step 5: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
- Vegetarian Panang Curry with Tofu
- Nutritional Info Per Serving: 400 Calories, 18.1g Fat (9.1g Saturated), 717mg Sodium, 45.3g Carbs, 8.8g Fiber, 6.6g Sugar, 16.9g Protein
- Ingredients
- 20oz 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)
- 2 14oz cans light coconut milk
- 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)
Directions
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
3.0
http://pickyeaterblog.com/vegetarian-panang-curry-with-tofu/
Recipe by: The Picky Eater, pickyeaterblog.com
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Asian / Thai,
dinner,
gluten free,
panang curry,
Recipes,
thai,
vegan,
Vegetarian