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Vegan Tofu Panang Curry with Mushrooms and vegetables in a blue bowl

Vegan Panang Curry With Air Fried Tofu

Berry Berry Life
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Pressing Tofu 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

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:

Equipment

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
Keyword Curry, Thai, Tofu, Vegan, Vegetables
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