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Vegetarian Panang Curry with Tofu Recipe

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Vegetarian Panang Curry with Tofu
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Ingredients

  • 20oz block extra firm tofu, drained and cut into 1 inch cubes
  • 1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil
  • 2 tbsp crunchy peanut butter
  • 3-4 tbsp thai red curry paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)
  • 2 14oz cans light coconut milk
  • 3 tbsp lower sodium soy sauce
  • 1 tbsp brown sugar
  • 2 shallots, diced
  • 2 bell peppers, sliced
  • 2 zucchini, quartered and sliced
  • 3 carrots, sliced on a diagonal
  • 1 head broccoli, cut into florets
  • 1 tbsp fresh lime juice
  • dash of salt (to taste)
  • 3 cups cooked brown rice for serving (1/2 cup per serving)
  • 1 tsp crushed peanuts (per serving)
  • The Directions
  • Step 4: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
  • Step 5: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
  • Vegetarian Panang Curry with Tofu
  • Nutritional Info Per Serving: 400 Calories, 18.1g Fat (9.1g Saturated), 717mg Sodium, 45.3g Carbs, 8.8g Fiber, 6.6g Sugar, 16.9g Protein
  • Ingredients
  • 20oz block extra firm tofu, drained and cut into 1 inch cubes
  • 1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil
  • 2 tbsp crunchy peanut butter
  • 3-4 tbsp thai red curry paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)
  • 2 14oz cans light coconut milk
  • 3 tbsp lower sodium soy sauce
  • 1 tbsp brown sugar
  • 2 shallots, diced
  • 2 bell peppers, sliced
  • 2 zucchini, quartered and sliced
  • 3 carrots, sliced on a diagonal
  • 1 head broccoli, cut into florets
  • 1 tbsp fresh lime juice
  • dash of salt (to taste)
  • Cooked brown rice for serving
  • 1 tsp crushed peanuts (per serving)

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