Vegan Panang Curry With Air Fried Tofu

🧂 Ingredients

• 18 Oz Extra Firm Tofu

  air fried
• 2 Cans Unsweetened Coconut Milk
• ⅓ Cup Panang Curry Paste
• 1 Tbsp Soy Sauce

  or 1 Tbsp Golden Mountain Seasoning
• 1 Tsp Vegan Fish Sauce

  Optional
• 1 Tbsp Palm Sugar
• 4 Shiitake Mushrooms

  sliced (Fresh or rehydrated)
• 100 g Shimeji Mushrooms
• 1 Red Bell Pepper
• 1 Cup Broccoli Florets
• 2 Bok Choy
• 1 Cup Snow Peas
• 1 Cup Bamboo Shoots
• Makrut Lime leaves

  aka Kaffir lime leaves
• Fresh Thai Basil
• 1 Lemongrass
• 1 Tbsp Tomato Paste

  Optional
• 4 Tbsp Peanuts

  Roasted and crushed, optional
• 18 Oz Extra Firm Tofu

  pressed and cubed
• 2 Tbsp Corn Starch
• Salt

  to taste
• Black Pepper

  to taste
• Cooking Spray

Instructions

• 1 Press the Tofu for 30 minutes to remove excess moisture.
• 2 Cube the tofu into 3/4 Inch Cubes, and transfer to a large bowl.
• 3 Add Corn starch, salt, black pepper, and stir to coat all tofu pieces.
• 4 Transfer to air fryer tray and spray with cooking spray.
• 5 Air fry at 375 for 20 minutes.
• 6 Remove and allow to cool.
• 7 In a large pot over medium heat, add half of the coconut milk and reduce until
  the oil separates from the cream.
• 8 Add in the curry paste (and optional tomato paste) and cook the curry paste in
  the reduced coconut milked until the oil separates again.
• 9 Add in the lemon grass, makrut leaves, shiitake and shimeji mushrooms, and cook
  for 1-2 minutes until tender.
• 10 Add in the remaining coconut milk, soy sauce, vegan fish sauce, and palm sugar.
  Stir until combined, and bring to a boil.
• 11 Add in the fried tofu cubes, broccoli florets, bamboo shoots, and red bell
  peppers, and cook for 1 minute.
• 12 Turn off the heat, and add in the fresh basil leaves, and bok choy.
• 13 Serve with a side of jasmin rice and enjoy!

Nutrition Info