Name: Panang Curry Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes; 3 tablespoons vegetable oil, divided; 1 can (14 oz) coconut milk, full-fat; 3 tablespoons panang curry paste; 2 tablespoons palm sugar or brown sugar; 2 tablespoons soy sauce; 2 tablespoons lime juice, freshly squeezed; 5 kaffir lime leaves, thinly sliced (or 1 teaspoon lime zest); 1 red bell pepper, thinly sliced; 1 cup green beans, trimmed and cut into 2-inch pieces; 1/2 cup Thai basil leaves; 2 tablespoons crushed roasted peanuts; 1 red chili, thinly sliced for garnish (optional)

Instructions

Prepare the tofu

Place the pressed tofu cubes on paper towels to remove excess moisture. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside.
Make the curry base

In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the panang curry paste and stir-fry for 1-2 minutes until fragrant. Add half of the coconut milk and stir to combine with the curry paste. Bring to a gentle simmer.
Add vegetables

Add the red bell pepper and green beans to the curry sauce. Cook for 3-4 minutes until the vegetables begin to soften but still maintain some crispness.
Combine everything

Return the tofu to the pan. Add the remaining coconut milk, palm sugar, soy sauce, and kaffir lime leaves. Stir gently to combine without breaking the tofu. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens slightly and the vegetables are tender.
Finish and serve

Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed. Fold in the Thai basil leaves. Serve hot over steamed jasmine rice, garnished with crushed peanuts and sliced red chili if desired.

Panang Curry Tofu

Ingredients

Instructions

Nutritional Information