Vegan tofu panang peanut curry

Name: Vegan tofu panang peanut curry | Asda Good Living
Total time: 10 min
Yield: 6
Cuisine: Thai
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

Spices combine with sweet potato and crunchy peanuts to make this tofu curry a crowd pleaser

By Asda Good Living,24th September 2019

(25 votes)

Cook: 10 Mins

Serves: 6

Nutritional Information

Each 373g serving contains

Energy
1872kj
448kcal

22%

Fat
23.9g

High
34%

Saturates
7.5g

High
38%

Sugars
9.0g

Med
10%

Salt
0.71g

Med
12%

of your reference intake.
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

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.

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.

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.

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.

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.