Vegan Panang Curry With Air Fried Tofu
When we first discovered Maesri Panang Curry Paste, it completely changed the way we make Thai food at home. With its aromatic spices and bold flavors, it became the key ingredient for our Vegan Panang Curry with Air Fried Tofu. This dish is rich, creamy, and packed with the essence of authentic Thai cuisine. We start with a base of coconut milk and Thai Panang curry paste, adding in a vibrant medley of vegetables like shiitake mushrooms, snow peas, broccoli, and Bok choy. To make it extra satisfying, we air-fry crispy tofu, which soaks up the delicious sauce beautifully. The result? A quick, vegetarian dinner that never fails to impress. Whether you’re a seasoned curry lover or trying Thai food for the first time, this recipe will take your taste buds on a savory, spicy, and comforting journey.
Table of Contents
- About Panang Curry
- Why You’ll Love This Vegan Panang Curry
- Ingredients You’ll Need for Vegan Panang Curry
- How To Make Vegan Panang Curry with Air Fried Tofu
- Have It Your Way!
- Health Benefits of Vegan Panang Curry:
- Other Recipes You’ll Love
- Vegan Panang Curry with Air Fried Tofu Recipe
About Panang Curry
Panang Curry is a Thai dish named after the island of Penang in Malaysia, known for its unique balance of spicy, sweet, and savory flavors. Unlike other Thai curries, Panang is thicker and creamier due to the use of coconut milk and the specific blend of herbs and spices in the Panang curry paste. Traditionally, this curry is made with meat, but this vegan version swaps in hearty mushrooms, broccoli, Bok choy, and air-fried tofu for a satisfying and nutritious plant-based alternative.
Panang Curry has become a beloved dish worldwide, not only for its bold flavors but also for its versatility. In this vegan rendition, the tofu and vegetables soak up the rich, aromatic sauce, while the creamy coconut milk provides a perfect counterbalance to the spiciness of the curry paste.
Why You’ll Love This Vegan Panang Curry
- Creamy and Rich: The coconut milk creates a luscious, velvety sauce that perfectly coats the tofu and vegetables.
- Packed with Veggies: Broccoli, Bok choy, snow peas, and mushrooms make this curry as nutritious as it is delicious.
- Crispy Tofu: Air-frying the tofu adds a satisfying crispy texture, making it the perfect protein in this dish.
- Plant-Based and Vegan: A wholesome, vegan-friendly meal that’s full of flavor and satisfying.
- Quick and Easy: With simple ingredients and straightforward steps, this curry is ready in under 30 minutes.
Ingredients You’ll Need for Vegan Panang Curry
- Coconut Milk: The base of the curry sauce, providing a creamy and luscious texture.
- Panang Curry Paste: A Thai curry paste that brings a bold, spicy, and aromatic flavor to the dish.
- Shiitake and Shimeji Mushrooms: Hearty and earthy mushrooms that absorb the curry’s rich flavors.
- Broccoli and Bok Choy: Nutritious greens that add texture and balance to the richness of the curry.
- Snow Peas: Crisp and sweet, offering a nice contrast to the creamy sauce.
- Bamboo Shoots: A crunchy addition that adds a distinct flavor and texture.
- Red Bell Peppers: Sweet and colorful, they enhance both flavor and presentation.
- Lemongrass: Adds a citrusy brightness that cuts through the richness of the coconut milk.
- Kaffir Lime Leaves: Impart a fragrant, zesty aroma that elevates the dish’s flavor profile.
- Extra Firm Tofu: Air-fried until crispy, providing a hearty plant-based protein.
- Soy Sauce: Adds a salty, umami depth to balance the sweetness of the coconut milk.
- Vegetable Broth: Helps thin the curry sauce while infusing more flavor.
- Tomato Paste (optional): For an extra layer of umami richness.
- Fresh Basil or Cilantro: For garnish and added freshness.
How To Make Vegan Panang Curry with Air Fried Tofu
Air Fried Tofu:
- Press the Tofu for 30 minutes to remove excess moisture.
- Cube the tofu into 3/4 Inch Cubes, and transfer to a large bowl.
- Add Corn starch, salt, black pepper, and stir to coat all tofu pieces.
- Transfer to air fryer tray and spray with cooking spray.
- Air fry at 375 for 20 minutes.
- Remove and allow to cool.
Vegan Panang Curry:
- In a large pot over medium heat, add half of the coconut milk and reduce until the oil separates from the cream.
- Add in the curry paste (and optional tomato paste) and cook the curry paste in the reduced coconut milked until the oil separates again.
- Add in the lemon grass, makrut leaves, shiitake and shimeji mushrooms, and cook for 1-2 minutes until tender.
- Add in the remaining coconut milk, soy sauce, vegan fish sauce, and palm sugar. Stir until combined, and bring to a boil.
- Add in the fried tofu cubes, broccoli florets, bamboo shoots, and red bell peppers, and cook for 1 minute.
- Turn off the heat, and add in the fresh basil leaves, and Bok Choy.
- Serve with a side of Jasmin rice and enjoy!
Have It Your Way!
- Spice Level: Adjust the heat by adding more or less curry paste or a dash of chili flakes.
- Add Crunch: Top with toasted peanuts or cashews for added texture.
- Protein Variation: Substitute tofu with tempeh or seitan for different textures.
- Extra Veggies: Add zucchini, carrots, or green beans for a heartier curry.
- Gluten-Free Option: Ensure that the curry paste and soy sauce used are gluten-free.
Health Benefits of Vegan Panang Curry:
- Rich in Antioxidants: Mushrooms and vegetables like broccoli and bell peppers provide a wealth of antioxidants, which help fight inflammation and protect cells from oxidative stress.
- High in Plant-Based Protein: Tofu is a great source of plant-based protein, supporting muscle maintenance and growth.
- Healthy Fats: Coconut milk provides heart-healthy fats that can help reduce bad cholesterol levels while adding creaminess to the dish.
- Packed with Fiber: The mix of vegetables in this dish contributes to your daily fiber intake, promoting good digestion and keeping you feeling full longer.
- Immune-Boosting Properties: Lemongrass, kaffir lime leaves, and mushrooms are known for their immune-boosting properties, making this curry both flavorful and nutritious.
Other Recipes You’ll Love
Vegan Panang Curry with Air Fried Tofu Recipe
Vegan Panang Curry With Air Fried Tofu
Vegan Panang Curry is a rich and creamy dish made with coconut milk, Thai curry paste, and a medley of vegetables like shiitake mushrooms, snow peas, broccoli, and bok choy. The air-fried tofu adds a crispy texture, while the curry sauce ties it all together with bold, spicy, and savory flavors. This comforting dish is perfect for those seeking a plant-based version of the classic Thai curry.
Ingredients
Panang Curry:
- 18 Oz Extra Firm Tofu air fried
- 2 Cans Unsweetened Coconut Milk
- ⅓ Cup Panang Curry Paste
- 1 Tbsp Soy Sauce or 1 Tbsp Golden Mountain Seasoning
- 1 Tsp Vegan Fish Sauce Optional
- 1 Tbsp Palm Sugar
- 4 Shiitake Mushrooms sliced (Fresh or rehydrated)
- 100 g Shimeji Mushrooms
- 1 Red Bell Pepper
- 1 Cup Broccoli Florets
- 2 Bok Choy
- 1 Cup Snow Peas
- 1 Cup Bamboo Shoots
- Makrut Lime leaves aka Kaffir lime leaves
- Fresh Thai Basil
- 1 Lemongrass
- 1 Tbsp Tomato Paste Optional
- 4 Tbsp Peanuts Roasted and crushed, optional
Air Fried Tofu:
- 18 Oz Extra Firm Tofu pressed and cubed
- 2 Tbsp Corn Starch
- Salt to taste
- Black Pepper to taste
- Cooking Spray
Instructions
Air Fried Tofu:
- Press the Tofu for 30 minutes to remove excess moisture.
- Cube the tofu into 3/4 Inch Cubes, and transfer to a large bowl.
- Add Corn starch, salt, black pepper, and stir to coat all tofu pieces.
- Transfer to air fryer tray and spray with cooking spray.
- Air fry at 375 for 20 minutes.
- Remove and allow to cool.
Vegan Panang Curry:
- In a large pot over medium heat, add half of the coconut milk and reduce until the oil separates from the cream.
- Add in the curry paste (and optional tomato paste) and cook the curry paste in the reduced coconut milked until the oil separates again.
- Add in the lemon grass, makrut leaves, shiitake and shimeji mushrooms, and cook for 1-2 minutes until tender.
- Add in the remaining coconut milk, soy sauce, vegan fish sauce, and palm sugar. Stir until combined, and bring to a boil.
- Add in the fried tofu cubes, broccoli florets, bamboo shoots, and red bell peppers, and cook for 1 minute.
- Turn off the heat, and add in the fresh basil leaves, and bok choy.
- Serve with a side of jasmin rice and enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead Tip: Air-fry the tofu ahead of time and store it in the fridge. Add it to the curry just before serving to maintain its crispy texture.
- Reheating: Reheat gently over the stove to preserve the creamy texture of the coconut milk. Add a splash of vegetable broth if the curry thickens too much.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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This vegan Panang curry recipe is perfect! The steps are clear, and the ingredients are simple. Definitely adding this to my weekly meal rotation!