Panang Tofu
Crisp tofu in a thick, rich panang curry.
Ingredients
- 400 g Firm tofu
- 4 tbsp Panang curry paste
- 2 tin Coconut milk
- 40 g Peanuts
- 4 Kaffir lime leaves
- 2 tbsp Light soy sauce
- 1 tbsp Sugar
- 3 tbsp Neutral oil
- 240 g Jasmine rice
- 1 bunch Thai basil (optional)
Method
- Rinse the jasmine rice until the water runs clear, then cook it in twice its volume of water, covered, until tender, about 15 minutes.
- Press the tofu to expel excess water, then cut into bite-sized cubes.
- Heat the oil in a frying pan over medium-high heat and fry the tofu, turning, until golden and crisp on all sides, then lift out and set aside.
- While the tofu fries, roughly crush the peanuts.
- Spoon the thick coconut cream into the pan and simmer until it bubbles and the oil starts to separate, then fry the panang paste and crushed peanuts in it until thick and fragrant.
- Return the tofu with the lime leaves, soy, and sugar and simmer, stirring, until the curry clings and coats the tofu.
- Take off the heat and tear in the Thai basil.
- Serve with rice.
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About Panang Tofu
Panang tofu is the plant-based take on Thailand's thick, peanut-rich panang curry, swapping meat for crisp cubes of fried firm tofu while keeping the sauce's signature depth. Panang sits at the sweeter, milder end of the Thai curry spectrum, defined by ground peanuts in the paste and the citrus fragrance of kaffir lime leaf, and this version stays fully vegan by leaning on light soy and sugar for the salty-sweet balance instead of fish sauce. Eating it is a study in contrast: the tofu keeps a crackly golden shell while soaking up a sauce that is creamy, nutty, and just warm with spice, brightened by torn lime leaf and Thai basil. It is a satisfying, protein-forward main that doesn't miss the meat.
Two techniques carry the dish. The tofu is pressed to drive out water and then fried until golden and crisp on all sides, so it holds its texture when it later meets the sauce rather than turning soft. Then, as in a good meat panang, the thick coconut cream is simmered until the oil separates and the paste and crushed peanuts are fried in it until thick and fragrant, which is where the curry gets its richness. The crisped tofu goes back in with lime leaves, soy, and sugar and is simmered just until the sauce clings and coats each cube. Ready in about half an hour, it is best over jasmine rice with a final scatter of basil torn in off the heat.
Panang Tofu: frequently asked questions
How many calories are in Panang Tofu?
A serving has about 948 calories — 21.6g protein, 70.6g carbs, 68g fat, 7.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Panang Tofu gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Panang Tofu?
The core ingredients are essential, but you can leave out thai basil — it's optional and mainly there for extra flavor or finish.
How many servings does Panang Tofu make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.