Ingredients for - Thai-Inspired Vegan Coconut Curry

1. Vegetable oil, divided, or as needed 2 tablespoons
2. Extra-firm tofu, cubed 1 (12 ounce) package
3. Yellow onion, thinly sliced ½ medium
4. Panang curry paste 4 teaspoons
5. Coconut milk 1 (14 ounce) can
6. Vegetable broth 1 cup
7. Red potatoes, peeled and cubed 4 large
8. String beans ¼ cup

How to cook deliciously - Thai-Inspired Vegan Coconut Curry

1 . Stage

Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.

2 . Stage

While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.

3 . Stage

Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.