Vegan Panang Curry with Tofu
Serves 6
30 mins prep
30 mins cook
60 mins total
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.
2 servings
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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.
