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4.9 from 21 votes

Tofu Curry Recipe

Make a Vegetarian version of our famous Thai Chicken Panang Curry! This vibrant Panang Tofu Curry Recipe is silky and packed with exotic flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
42 mins
Servings: 6
Calories: 270 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 pound extra-firm tofu
  • 2 tablespoon coconut oil, divided
  • 1 small onion, peeled and chopped
  • 3 bell peppers green, red, and yellow, seeded and chopped
  • 2 cloves garlic, minced
  • 4 ounces Panang red curry paste, 1 can
  • 1 tablespoon peanut butter
  • 12 kaffir lime leaves, crushed
  • 13.5 ounces thick coconut milk, unsweetened
  • 3 tablespoons fish sauce
  • 1/4 cup Thai basil leaves or sweet basil

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
  2. Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
  3. Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
  4. Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
  5. Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
  6. Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
  7. Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
  8. Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.

Notes

  • Shopping Tips: There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil.
  • Extra Kaffir Lime Leaves? Kaffir lime leaves can be kept in the freezer. They turn dark, but retain their flavor. Kaffir lime leaves stay a little tough, even after cooking. You can eat them, eat around them, or take them out after cooking.
  • Strict Vegetarian? You can substitute soy sauce for the fish sauce, but fish sauce tastes more authentic.
  • Too Spicy? If you are worried about the spiciness of the curry paste, start with half a can. You can add more near the end if you like.
  • Leftovers will keep for 3-5 days in the refrigerator. Keep them in an airtight container.

Nutrition Information

Serving 6oz Calories 270kcal (14%) Carbohydrates 11g (4%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 17g (85%) Sodium 778mg (32%) Potassium 431mg (12%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3250IU (65%) Vitamin C 52mg (58%) Calcium 79mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 270

% Daily Value*

Serving 6oz
Calories 270kcal 14%
Carbohydrates 11g 4%
Protein 9g 18%
Fat 23g 35%
Saturated Fat 17g 85%
Sodium 778mg 32%
Potassium 431mg 9%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3250IU 65%
Vitamin C 52mg 58%
Calcium 79mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.