Panang Tofu Curry
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 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.
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Ingredients for Panang Tofu Curry
1 1/2 tablespoons olive oil
120ml finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
60g organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chilli paste (such as sambal oelek)*
240ml water
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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