Vegan Panang Curry with Tofu and Veggies
Ingredients
- 1/2 block firm tofu
- Zucchini, carrots, bell peppers, red onion (or other vegetables)
- 1 tablespoon sambal
- 2 tablespoons sweet & sour sauce
- 1 teaspoon coriander powder or chopped cilantro root
- 1/2 teaspoon turmeric powder
- Few lime leaves
- 1/2 cup coconut milk
- 3/4 cup water or veggie stock
- Oil, to taste
- Salt, to taste
- Coconut sugar, to taste
- Your favorite grain for serving
Preparation
Drain and cut the tofu into preferred shape.
Thinly slice the lime leaves.
Heat oil in a pan over medium heat.
Sauté the vegetables and tofu until slightly softened.
Add sambal, sweet & sour sauce, coriander powder, turmeric powder, and sliced lime leaves. Stir to combine.
Pour in coconut milk and water or veggie stock.
Season with salt and coconut sugar to taste.
Simmer until the curry thickens and flavors blend, about 10-15 minutes.
Serve hot with your favorite grain.
