18min 4 ppl
Vegan Panang Curry with Tofu and Peanuts
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
738 kcalper person
Protein 21g
Carbs 37g
Fats 55g
About this dish
Golden fried tofu simmered in a thick, nutty vegan panang curry, finished with a generous scatter of crushed peanuts and shredded lime leaves.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Panang Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Makrut lime leavesshredded, plus extra to garnish4 leaves
- Green beanscut into 3cm lengths100 g
- Red Chillisliced, to garnish1
Plant Proteins
- Firm tofucut into 2cm cubes350 g
Tins & Jars
- Vegan panang curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk300 ml
Dried Goods
- Roasted peanutsfinely ground30 g
- Roasted peanutsroughly crushed, to garnish30 g
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu dry and cut into cubes, and cut the green beans into lengths.
Approx. 5 minutes
2
Heat the vegetable oil in a wok over medium-high heat and fry the tofu for 5 minutes, turning occasionally, until golden on all sides. Remove and set aside.
Approx. 5 minutes
3
Heat the coconut cream in the same wok and fry the curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
4
Pour in the coconut milk, add the makrut lime leaves and ground peanuts, and bring to a simmer.
Approx. 3 minutes
5
Add the green beans and simmer for 4 minutes until just tender.
Approx. 4 minutes
6
Return the tofu to the wok and stir in the light soy sauce and palm sugar, simmering for 2 minutes to warm through.
Approx. 2 minutes
7
Divide the cooked rice between bowls, ladle the curry over the top and garnish with shredded lime leaves, sliced red chilli and the crushed peanuts.
Approx. 3 minutes
