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vegan pangang curry with tofu and mixed vegetables

Restaurant-Style Vegan Thai Pangang Curry

Pangang curry is a delicious Thai red curry, and this 30 minute recipe is easy and delicious!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine thai
Servings 4 servings
Calories 417 kcal

Ingredients
  

  • 4 oz pangang curry paste I use Maersi brand cans that are exactly 4 oz
  • 7 oz firm tofu
  • 2 bell peppers halved and sliced
  • 1 onion sliced thinly
  • 3 cups mixed vegetables
  • 1.5 tbsp oil
  • 1 can coconut milk
  • 1 tsp salt
  • ¼ cup roasted peanuts or cashews work as well
  • 2 cloves garlic minced

Instructions
 

  • Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1" pieces.
  • Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it's slightly browned on several sides. You'll want to flip the cubes every couple minutes.
  • Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and carrots, but you can use asparagus, potatoes, zucchini, yellow squash, or more bell peppers.
  • Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
  • Once the tofu is cooked (you don't have to brown all sides, just enough to get some sides firm), remove it from a pan.
  • After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
  • Add the coconut milk and mix well. At this point add the salt and tofu.
  • Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or carrots.
  • Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.

Nutrition

Serving: 0.25recipeCalories: 417kcalCarbohydrates: 19gProtein: 12gFat: 35gSaturated Fat: 20gTrans Fat: 1gSodium: 662mgPotassium: 668mgFiber: 6gSugar: 7gVitamin A: 6754IUVitamin C: 143mgCalcium: 174mgIron: 6mg
Keyword pangang curry, Thai pangang curry, vegan pangang curry
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