Recipes
Vegan tofu panang peanut curry
Spices combine with sweet potato and crunchy peanuts to make this tofu curry a crowd pleaser
Spices combine with sweet potato and crunchy peanuts to make this tofu curry a crowd pleaser
(25 votes)
Cook: 10 Mins
Serves: 6
Nutritional Information
Each 373g serving contains
Energy
1872kj
448kcal
1872kj
448kcal
22%
Fat
23.9g
23.9g
High
34%
34%
Saturates
7.5g
7.5g
High
38%
38%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.71g
0.71g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
2tsp rapeseed oil
2 onions, chopped
1 clove garlic, chopped
2tsp garam masala
½tsp chilli flakes, crushed
396g Cauldron Organic Tofu, drained and cubed
125g crunchy peanut butter
50g tomato purée
1 medium sweet potato, peeled and cubed
½ vegan stock cube, made up to 200ml
400ml Asda Reduced Fat Coconut Milk
1tbsp cornflour
200g pak choi, halved
300g Amoy Straight To Wok Rice Noodles
30g unsalted peanuts, chopped
1 spring onion, shredded
1 lime, sliced
1 red chilli, sliced
Method
1
Heat the oil in the frying pan and cook the onions for 5 mins, until soft but not browning. Add the garlic and cook for 1 min.
2
Stir in the garam masala and crushed chillies. Add the tofu cubes and cook over a low heat for 3 mins, stirring often. Add the peanut butter and tomato purée and continue stirring until evenly mixed.
3
Transfer the mixture to the slow cooker, add the sweet potato, vegan stock and coconut milk, then mix to combine. Cook on medium for 2-3 hrs.
4
Mix the cornflour with 2tbsp cold water. Stir into the curry, then add the pak choi to the slow cooker and cook for a further 30 mins on medium until thickened.
5
Heat the rice noodles according to the pack instructions and divide between 6 plates. Spoon over the curry, and garnish with peanuts, spring onion, slices of lime and red chilli before serving.