Tofu Panang Curry

🛒 Ingredients

• Extra-firm Tofu 100 g · 76 kcal
• Panang Curry Paste 15 g · 45 kcal
• Full-fat Coconut Milk 95 g · 165 kcal
• Vegetable Broth 60 g · 3 kcal
• Red Bell Pepper 30 g · 8 kcal
• Green Beans 30 g · 9 kcal
• Kaffir Lime Leaves 1 g · 0 kcal
• Palm Sugar 7 g · 25 kcal
• Fish Sauce 7 g · 5 kcal
• Cooking Oil 7 g · 62 kcal
• Roasted Peanuts, crushed 7 g · 40 kcal
• Fresh Thai Basil Leaves 5 g · 0 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu for 15-20 minutes to remove excess water, then cut into 1-inch cubes. Heat cooking oil in a wok or large pan over medium-high heat and pan-fry tofu until golden brown and crispy on all sides, then set aside.
2. In the same pan, reduce heat to medium and add a small amount of coconut cream from the top of the can; stir in Panang curry paste and sauté for 2-3 minutes until fragrant.
3. Pour in the remaining coconut milk and vegetable broth, stirring well to combine with the paste; bring the mixture to a gentle simmer.
4. Add kaffir lime leaves, palm sugar, and fish sauce, stirring until the sugar dissolves and the flavors meld.
5. Stir in the diced red bell pepper and green beans, cooking for 3-5 minutes until the vegetables are tender-crisp.
6. Return the crispy tofu cubes to the curry and gently simmer for another 2-3 minutes, allowing them to absorb the flavors.
7. Remove from heat, stir in fresh Thai basil leaves, and garnish with crushed roasted peanuts before serving immediately with steamed jasmine rice.