I can’t get over how this Vegan Panang Curry turns simple tofu and pantry staples into a rich, creamy dinner that feels restaurant-worthy. Served over quinoa, it’s the under-30-minute meal I keep coming back to.

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I’m obsessed with this Vegan Panang Curry because it hits that sweet spot between rich, saucy, and straight-up satisfying without feeling like a project. The tofu soaks up all that bold, creamy flavor, and the coconut milk gives the sauce this silky, restaurant-style vibe I keep craving on random weeknights.

But the best part? It tastes way more indulgent than the effort it asks from me.

Big flavor. Minimal drama.

I love spooning it into a bowl and letting that thick curry sauce do its thing. And yes, I absolutely go back for the extra spoonful left in the pan.

Ingredients

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Tofu brings the protein, and it soaks up that curry sauce like a champ.
Quinoa makes it feel hearty without dragging the whole bowl down.
Coconut milk turns everything creamy, cozy, and a little rich.
Panang curry paste does the heavy lifting with spice, depth, and big flavor.
Bell pepper adds color, crunch, and a little sweetness.
Onion melts in and gives the curry that comfy, savory base.
Garlic and ginger keep it bright, warm, and way less boring.
Peanut butter makes the sauce thicker, nuttier, and honestly kind of addictive.
Kaffir lime leaves add that fresh, citrusy thing you’ll totally notice.
Chili brings heat, if you’re into a little sweat with dinner.
Lime juice wakes it all up at the end.
Plus, cilantro and basil make it taste fresh instead of heavy.
Basically, chopped peanuts give you crunch, which this creamy curry really needs.

Ingredient Quantities

14 oz extra firm tofu, pressed and cut into 1 inch cubes

1 cup quinoa, rinsed

1 14 oz can full fat coconut milk

3 tablespoons Panang curry paste (store bought or homemade)

1 tablespoon vegetable oil

1/2 cup low sodium vegetable broth

2 tablespoons tamari or soy sauce

1 to 2 tablespoons light brown sugar or palm sugar

2 tablespoons smooth peanut butter or 1/4 cup roasted peanuts, finely ground

3 to 4 kaffir lime leaves, torn

1 medium red bell pepper, thinly sliced

1 medium yellow or sweet onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small red Thai chili or Fresno chili, thinly sliced, optional for heat

1 teaspoon cornstarch mixed with 1 tablespoon water, optional for extra thickening

1 lime, juiced

Salt to taste

Fresh cilantro leaves, a small bunch for garnish

Fresh Thai basil leaves or regular basil, a small handful for garnish

1/4 cup roasted peanuts, chopped for garnish

How to Make this

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1. Press tofu for at least 15 minutes, then cut into 1 inch cubes; meanwhile rinse quinoa and cook 1 cup quinoa according to package instructions or 1 part quinoa to 2 parts water until fluffy.

2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; add tofu cubes and brown on all sides, about 6 to 8 minutes; transfer tofu to a plate.

3. Reduce heat to medium, add a touch more oil if needed, then sauté 3 cloves minced garlic, 1 tablespoon grated ginger, and 1 small sliced red Thai or Fresno chili if using for 30 to 60 seconds until fragrant.

4. Stir in 3 tablespoons Panang curry paste and cook 1 minute to bloom the spices, then pour in 1 14 oz can full fat coconut milk and 1/2 cup low sodium vegetable broth, stirring to combine.

5. Add 2 tablespoons smooth peanut butter or 1/4 cup finely ground roasted peanuts, 2 tablespoons tamari or soy sauce, and 1 to 2 tablespoons light brown sugar or palm sugar; stir until peanut butter melts into the sauce.

6. Toss in torn kaffir lime leaves, 1 medium thinly sliced red bell pepper, and 1 medium thinly sliced yellow or sweet onion; simmer gently for 5 to 7 minutes until vegetables are tender but still bright.

7. Return browned tofu to the pan and simmer 2 to 3 minutes to heat through; if you prefer a thicker sauce stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and cook 1 to 2 minutes until sauce thickens.

8. Remove from heat and stir in juice of 1 lime; taste and adjust salt or tamari as needed.

9. Serve curry over cooked quinoa and garnish with fresh cilantro, Thai basil or regular basil leaves, and 1/4 cup chopped roasted peanuts.

Equipment Needed

1. Cutting board
2. Chef knife
3. Tofu press or heavy plate with clean kitchen towel
4. Fine mesh sieve or colander (for rinsing quinoa)
5. Medium saucepan with lid (for cooking quinoa)
6. Large skillet or wok
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Small bowl or ramekin (for cornstarch slurry and mixing)

FAQ

Can I make this gluten free? Yes. Use tamari labeled gluten free or coconut aminos instead of soy sauce, and ensure your Panang curry paste is gluten free.

How do I get the tofu crispy instead of soggy? Press the tofu at least 20 to 30 minutes to remove extra moisture, pat dry, toss with a little cornstarch, and pan fry in hot oil until golden on all sides before adding to the curry.

My coconut milk looks separated. Is it okay to use? Yes. Shake or whisk the can to recombine solids and liquid, or scoop solids then whisk with the thinner liquid before adding to the pan.

Can I make the curry nut free? Yes. Omit the peanut butter and peanuts and replace with 2 tablespoons tahini or sunflower seed butter for similar richness.

How can I thicken the curry if it is too thin? Simmer uncovered to reduce the liquid, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook 1 to 2 minutes until thickened, or mash a few tofu cubes into the sauce for body.

What is the best way to store and reheat leftovers? Refrigerate in an airtight container for up to 4 days or freeze up to 2 months. Reheat gently on the stove over medium low heat, stirring and adding a splash of water or coconut milk if needed to loosen the sauce.

Vegan Panang Curry With Tofu Recipe Substitutions and Variations

Tofu: tempeh (sliced and pan-seared), seitan (cubed and browned), firm portobello or king oyster mushrooms (thick slices), extra-firm chickpea tofu
Quinoa: brown rice (short or long grain), jasmine rice, basmati rice, cauliflower rice for a low carb option
Full fat coconut milk: canned coconut cream, homemade cashew cream (blended soaked cashews and water), a mix of oat or almond milk with 2 tablespoons coconut butter for richness
Panang curry paste: Thai red curry paste plus 1 tablespoon peanut butter and a squeeze of lime, Massaman curry paste for a milder nutty profile, homemade paste (dried red chilies, lemongrass, galangal, kaffir lime zest, coriander and cumin)

Pro Tips

1. Press and dry the tofu really well before you brown it. Patting it extra dry and letting it sit on a towel for 30 minutes gives much better searing and a firmer bite that stands up in the sauce.

2. Bloom the curry paste in the pan with the aromatics for a full minute until fragrant. That step unlocks deeper flavor from the paste and keeps the sauce from tasting flat.

3. Toast and roughly chop a few extra peanuts for garnish, and consider stirring a handful of chopped peanuts into the finished dish for crunch contrast. Smooth peanut butter builds body, but whole nuts add the texture that makes each bite interesting.

4. If your coconut milk looks separated, whisk it gently before adding so the fat and liquid recombine. Simmer gently rather than boiling to prevent the sauce from breaking and to keep the coconut flavor silky.

5. Taste and calibrate at the end. Panang can be sweet, salty, tangy and spicy all at once, so add lime juice, more tamari, or a pinch of sugar in small increments until the balance sings.

Vegan Panang Curry With Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

637

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Tofu press or heavy plate with clean kitchen towel
4. Fine mesh sieve or colander (for rinsing quinoa)
5. Medium saucepan with lid (for cooking quinoa)
6. Large skillet or wok
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Small bowl or ramekin (for cornstarch slurry and mixing)

Ingredients

14 oz extra firm tofu, pressed and cut into 1 inch cubes
1 cup quinoa, rinsed
1 14 oz can full fat coconut milk
3 tablespoons Panang curry paste (store bought or homemade)
1 tablespoon vegetable oil
1/2 cup low sodium vegetable broth
2 tablespoons tamari or soy sauce
1 to 2 tablespoons light brown sugar or palm sugar
2 tablespoons smooth peanut butter or 1/4 cup roasted peanuts, finely ground
3 to 4 kaffir lime leaves, torn
1 medium red bell pepper, thinly sliced
1 medium yellow or sweet onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small red Thai chili or Fresno chili, thinly sliced, optional for heat
1 teaspoon cornstarch mixed with 1 tablespoon water, optional for extra thickening
1 lime, juiced
Salt to taste
Fresh cilantro leaves, a small bunch for garnish
Fresh Thai basil leaves or regular basil, a small handful for garnish
1/4 cup roasted peanuts, chopped for garnish

Directions

Press tofu for at least 15 minutes, then cut into 1 inch cubes; meanwhile rinse quinoa and cook 1 cup quinoa according to package instructions or 1 part quinoa to 2 parts water until fluffy.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat; add tofu cubes and brown on all sides, about 6 to 8 minutes; transfer tofu to a plate.
Reduce heat to medium, add a touch more oil if needed, then sauté 3 cloves minced garlic, 1 tablespoon grated ginger, and 1 small sliced red Thai or Fresno chili if using for 30 to 60 seconds until fragrant.
Stir in 3 tablespoons Panang curry paste and cook 1 minute to bloom the spices, then pour in 1 14 oz can full fat coconut milk and 1/2 cup low sodium vegetable broth, stirring to combine.
Add 2 tablespoons smooth peanut butter or 1/4 cup finely ground roasted peanuts, 2 tablespoons tamari or soy sauce, and 1 to 2 tablespoons light brown sugar or palm sugar; stir until peanut butter melts into the sauce.
Toss in torn kaffir lime leaves, 1 medium thinly sliced red bell pepper, and 1 medium thinly sliced yellow or sweet onion; simmer gently for 5 to 7 minutes until vegetables are tender but still bright.
Return browned tofu to the pan and simmer 2 to 3 minutes to heat through; if you prefer a thicker sauce stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and cook 1 to 2 minutes until sauce thickens.
Remove from heat and stir in juice of 1 lime; taste and adjust salt or tamari as needed.
Serve curry over cooked quinoa and garnish with fresh cilantro, Thai basil or regular basil leaves, and 1/4 cup chopped roasted peanuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.