Panang Curry Tofu

Panang Curry Tofu is a rich and creamy Thai dish that combines the flavors of aromatic spices and coconut milk with tender tofu. This vegetarian delight is both satisfying and packed with vibrant flavors, making it a perfect dinner choice for anyone seeking a plant-based meal.

Ingredients

• Firm tofu - 300 grams
• Panang curry paste - 3 tablespoons
• Coconut milk - 400 ml
• Vegetable oil - 2 tablespoons
• Red bell pepper - 1 medium, sliced
• Green beans - 100 grams, trimmed
• Thai basil leaves - 1/2 cup, loosely packed
• Sugar - 1 teaspoon
• Soy sauce - 1 tablespoon
• Lime - 1, juiced

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. In a large skillet or wok, heat the vegetable oil over medium heat.
3. Add the Panang curry paste to the skillet and sauté for about 1-2 minutes until fragrant.
4. Pour in the coconut milk and stir to combine with the curry paste, bringing it to a simmer.
5. Add the cubed tofu to the skillet, gently stirring to coat with the sauce.
6. Incorporate the sliced red bell pepper and green beans, cooking for an additional 5-7 minutes until the vegetables are tender.
7. Stir in the sugar, soy sauce, and lime juice, adjusting seasoning to taste.
8. Remove from heat and fold in the Thai basil leaves just before serving.
9. Serve hot with steamed jasmine rice or rice noodles.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk.
• Packed with vitamins and minerals from fresh vegetables.

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