Go Back
–+ servings
Vegetarian Penang Curry with Tofu and Pineapple – vegetarian recipe
Stav Kogan

Vegetarian Penang Curry with Tofu and Pineapple

This incredible Vegetarian Penang Curry brings the 'food capital of Malaysia' right to your kitchen. We're talking a luscious, spicy-sweet red curry sauce, creamy coconut milk, savory peanut butter, and a burst of tropical sunshine from fresh pineapple. Paired with hearty tofu an
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 serving
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 1 13.5 oz / 400 ml can light coconut milk
  • 1 Tbsp (15 ml) red curry paste, or more to taste
  • 1 Tbsp (15 ml) natural peanut butter
  • 2 tsp (10 ml) vegetarian fish sauce (or tamari)
  • 1 Tbsp (15 ml) pure honey (or maple syrup for vegan)
  • ½ tsp (2.5 ml / 0.1 fl oz) sea salt
  • 1 carrot, sliced into thin half-moons
  • 1 cup (70 g / 2.47 oz) shredded red or green cabbage
  • ½ yellow onion, thinly sliced
  • 2 cups (180 g / 6.3 oz) broccoli florets
  • 1 12 oz / 340 g block extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 cups (300 g / 10.6 oz) fresh pineapple chunks
  • Juice of 1 large lime
  • ½ cup (20 g / 0.71 oz) fresh Thai basil leaves
  • 1 tomato, cut into 8 wedges
  • Steamed brown rice, for serving
  • for Perfect Penang Curry
  • Make it Vegan: This recipe is easily made vegan! Simply swap the honey for an equal amount of maple syrup or agave nectar. Ensure your red curry paste is vegan, as some brands contain shrimp paste.
  • The Best Tofu Texture: For tofu that doesn't fall apart, press it well! Wrap the block in paper towels or a clean kitchen towel, place it on a plate, and put something heavy (like a cast-iron skillet) on top for at least 20 minutes to squeeze out excess water.
  • Veggie Variations: Feel free to swap the veggies based on what you have! Sliced bell peppers, snap peas, zucchini, or bamboo shoots are all fantastic additions. Add quick-cooking veggies like peppers towards the end with the tofu.
  • Control the Heat: Red curry pastes vary in spiciness. Start with the recommended amount, taste the sauce once it's simmering, and add more, ½ teaspoon at a time, until you reach your desired heat level.

Method
 

  1. Create the sauce: In a large, high-sided pan or wok over medium heat, whisk together the coconut milk, red curry paste, peanut butter, vegetarian fish sauce, honey, and sea salt.
  2. Simmer the sauce: Bring the mixture to a gentle simmer, whisking until the curry paste and peanut butter are fully dissolved and the sauce is smooth.
  3. Cook the vegetables: Add the carrot, cabbage, onion, and broccoli to the pan.
  4. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften but are still crisp-tender.
  5. Add protein and fruit: Gently stir in the cubed tofu and pineapple chunks.
  6. Continue to cook for another 3 minutes, or until everything is heated through.
  7. Finish and serve: Remove the pan from the heat.
  8. Stir in the fresh lime juice, Thai basil leaves, and tomato wedges.
  9. Serve immediately over a bed of steamed brown rice.

Nutrition

Calories: 202kcalCarbohydrates: 24gProtein: 8gFat: 9g

Tried this recipe?

Let us know how it was!