Panang Tofu Curry

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This aromatic Panang tofu curry is a vibrant vegan dish that brings the complex, savoury flavours of Southeast Asian cuisine to your kitchen. The creamy coconut base is enriched with smooth peanut butter and a blend of warming spices, creating a luxuriously thick sauce that beautifully coats the golden cubes of tofu and sweet carrots. It is a wonderful balance of salty, sweet and spicy notes, brightened by the citrusy fragrance of kaffir lime.

Ideal for a nutritious mid-week meal, this heart-healthy curry is packed with plant-based protein and fresh vegetables. It is a versatile recipe that fits perfectly into a vegan lifestyle and can even be prepared a few days in advance, as the flavours only deepen over time. Serve it alongside a bowl of steaming jasmine rice for a comforting and satisfying dinner.

Ingredients for Panang Tofu Curry

1 1/2 colheres de sopa de azeite de oliva
120ml de chalotas finamente picadas
2 tablespoons finely grated peeled ginger
4 dentes de alho, finamente picados
60g organic peanut butter
2 teaspoons turmeric
1 colher de chá de cominho em pó
1 colher de chá de pasta de pimenta picante (como sambal oelek)*
240ml de água
1 13 1/2-to 400g can organic light coconut milk
3 kaffir lime leaves or 45ml fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 400g packages organic firm tofu, drained, cut into 1-inch cubes 200g 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
200g 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red pepper, cut into 3/4-inch pieces

How to make Panang Tofu Curry

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chilli paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Available in the Asian foods section of many supermarkets and at Asian markets.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.