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panang-curry-with-tofu-and-vegetables-recipe

Panang Curry with Tofu and Vegetables

A delicious and creamy vegan Panang curry with tofu and vegetables.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 block Tofu firm, drained and cubed
  • 1 cup Coconut Milk
  • 2 tablespoon Panang Curry Paste
  • 1 cup Mixed Vegetables chopped (e.g., bell peppers, carrots, broccoli)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sugar
  • 1 tablespoon Vegetable Oil

Instructions 

  1. Heat oil in a large pan over medium heat.
  2. Add tofu and cook until golden brown. Remove and set aside.
  3. Add curry paste to the pan and cook for 1-2 minutes.
  4. Pour in coconut milk and bring to a simmer.
  5. Add mixed vegetables and cook until tender.
  6. Return tofu to the pan, add soy sauce and sugar, and stir well.
  7. Simmer for a few more minutes and serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 5mg

Keywords

Curry, Tofu, Vegan
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