Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fry it.
Heat a pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.
Add ½ can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.
Add red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts.