Vegan Panang Curry with Tofu & Vegetables

This authentic vegan panang curry with tofu and vegetables is rich and creamy, with a balance of sweet and spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai curry served with jasmine rice is a hit with the whole family.
INGREDIENTS
▢ 14 ounces of Tofu Extra Firm
▢ 1 tablespoon Oil
▢ 3–4 tablespoon of Curry curry paste; adjust the amount based on spice preference
▢ 1 can Coconut Milk, 14oz
▢ 1 tablespoon Peanut Butter
▢ 1 tablespoon Brown Sugar
▢ 2 tablespoon Soy Sauce, or Tamari for gluten-free
▢ 8–10 Kaffir Lime leaves; crush to release oil
▢ 1 cup Green Bell Pepper, seeds removed and cut into 1-inch squares
▢ 1 cup Red Bell Pepper, seeds removed and cut into 1-inch squares
▢ 1 cup Broccoli, cut into florets
▢ 1 cup Zucchini, slit in half and sliced, optional
▢ 12–15 Thai Basil Leaves
▢ 1 tablespoon Lime juice
▢ Peanuts, crushed, to garnish