Vegan Panang Curry With Tofu Recipes

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
• Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
• Serve panang curry over brown rice.

VEGAN PANANG CURRY WITH TOFU & VEGETABLES

Steps:

• Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
• Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.
• Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.
• Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
• Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
• Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.

VEGAN PANANG CURRY TOFU

Steps:

• Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
• Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
• Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
• Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
• Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
• Serve over basmati, brown rice or quinoa.

VEGAN TOFU AND SWEET POTATO CURRY

Steps:

• Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
• Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

VEGETARIAN PANANG CURRY

Steps:

• Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
• Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
• Garnish with cashews and serve over rice or quinoa.