VEGAN PANANG CURRY TOFU
This creamy vegan curry is easy to make in about 20 minutes. All you'll need to make it is basic pantry ingredients plus some tofu and vegetables. It's thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 244 calories, Sugar 10 g, Fat 16 g, Carbohydrate 18 g, Fiber 4 g, Protein 11 g
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
THAI PANANG CURRY
Steps:
- Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
- Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
- Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.
Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 219 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PANANG TOFU CURRY
Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.
Provided by Jeanne Thiel Kelley
Categories Vegetarian Low Cal High Fiber Dinner Lunch Tofu Curry Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Wheat/Gluten-Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
PANANG TOFU SOUFFLE - VEGAN
Make and share this Panang Tofu Souffle - Vegan recipe from Food.com.
Provided by turtledove
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a frying pan and sauté bell pepper, onion for 5 minutes.
- In a blender or food processor, blend tofu, coconut milk, curry paste, sugar, salt and pepper until smooth.
- Pour mixture into a soufflé dish or small casserole and add peppers, onions and basil.
- Place dish in a roasting pan that is filled half way with water.
- Bake for 30-45 minutes or until soufflé is firm and top is golden brown.
- Serve with jasmine rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love