Crispy Tofu Panang

🛒 Ingredients

• Extra-firm tofu 200 g · 150 kcal
• Coconut oil 15 g · 130 kcal
• Vegan Panang curry paste 40 g · 80 kcal
• Full-fat coconut milk 200 g · 340 kcal
• Vegetable broth 50 g · 5 kcal
• Brown sugar 5 g · 20 kcal
• Tamari (gluten-free soy sauce) 15 g · 10 kcal
• Lime juice 10 g · 3 kcal
• Kaffir lime leaves 2 g · 0 kcal
• Red bell pepper 70 g · 20 kcal
• Green beans 50 g · 15 kcal
• Fresh basil leaves 10 g · 3 kcal
• Cooked jasmine rice 150 g · 195 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu to remove excess water, then cut into 1-inch cubes. Toss with a pinch of salt and pepper, then pan-fry in coconut oil over medium-high heat until golden brown and crispy on all sides; set aside.
2. In the same pan, add a little more coconut oil if needed, then sauté the Panang curry paste for 1-2 minutes until fragrant.
3. Pour in the full-fat coconut milk and vegetable broth, stirring well to combine with the paste. Add brown sugar, tamari, lime juice, and kaffir lime leaves.
4. Bring the curry to a simmer, then add the red bell pepper and green beans. Cook for 3-5 minutes, or until vegetables are tender-crisp.
5. Remove the kaffir lime leaves, then stir in the crispy tofu and fresh basil leaves. Serve immediately over cooked jasmine rice.