Veggie Tofu Panag Curry

by Kelli H. on February 28, 2014

This was the second time I made this dish, and since I made it twice, that means it’s worth sharing. I’m not a huge tofu person but I’ve found if you squeeze the extra water out thoroughly it really helps with the browning process and makes eating tofu much more enjoyable.

I try to cook vegetarian a couple nights a week though David’s not the biggest fan of tofu or vegetarian meals, I think meals like this help to make those nights easier. There is quite a bit of substance in this meatless meal.

One of my favorite aspects of this dish is the use of peanut butter. I loveeee using peanut butter in Asian inspired meals, but I had never used it in an Indian inspired dish before this. I’m happy to report that the addition of peanut butter in this meal is so tasty!

For the meal you can use sweet potatoes, butternut squash, or kabocha squash. I chose sweet potatoes, because I think the winter squashes are starting to go out of season. Though, I kind of wish I had served it with quinoa rather than the usual brown rice. Is it just me or are sweet potatoes and brown rice in one meal a bit much? You could totally switch this meal to any vegetables you wanted. I think broccoli would be a great addition to it. Pretty much anything in that sauce is going to be delicious.

Veggie Tofu Panag Curry
Adapted from Cooking Light

1 package extra firm tofu, pressed & cut into 1″ squares
2 tablespoons coconut oil, divided
2 tablespoons creamy peanut butter
1 1/2 tablespoons red curry paste
3 tablespoons soy sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14.5 oz) can light coconut milk
1 tablespoon brown sugar
3 cups chopped sweet potatoes, butternut/kabocha squash (your choice)
1 red bell pepper, chopped
2 shallots, thinly sliced
1 tablespoon lime zest
1 tablespoon lime juice
3 tablespoons chopped cilantro or basil to garnish
Cooked rice or quinoa to serve it over

1. Start by pressing your tofu. The purpose is to get out excess water. Wrap it in paper towels and place under a large pot or something heavy for about 15 minutes. If you have a tofu press this is the time to use it! Chop tofu into even 1″ squares.

2. Heat a wok or large skillet over medium high heat. Melt 1 tablespoon coconut oil and add tofu pieces. Saute for about 8 minutes or until browned on all sides. Remove from wok and set aside.

3. Add reamining 1 tablespoon coconut oil to the pan and melt. Add in peanut butter, curry paste, soy sauce, cumin, coriander and combine. Stir in coconut milk and brown sugar. Bring to a boil. Reduce heat to a simmer and add in sweet potatoes/squash, bell pepper, and shallots. Place lid on top and simmer for 15-25 minutes or until veggies are soft. Stir in cooked tofu, lime zest, and juice. Serve over rice or quinoa and garnish with cilantro or basil and more lime slices.

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