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Vegetable Panang
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Penang Curry with Tofu

Course Main Dish
Cuisine Main Dish
Keyword Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 1 pkg. firm tofu drained (14 oz.)
  • 2 tablespoons olive oil extra virgin
  • 1 1/2 pounds raw vegetables chopped
  • 2 tablespoons red curry paste adjust to taste (spicy)
  • 1/4 cup peanut butter
  • 1 1/2 cups coconut milk Chaokoh brand is good
  • 2 tablespoons fish sauce Red Boat 40°N brand is good
  • 1 tablespoon light brown sugar
  • 1/4 cup basil leaves julienned
  • 1/2 whole lime juice only
  • salt & pepper to taste
  • white or brown rice to accompany

Instructions

  • Any assortment of raw vegetables can be used. Try mushrooms, zucchini, peas, carrots, peppers, green beans (steamed to al dente), broccoli or cauliflower.
  • Cut tofu into bite size squares, about 1/2-inch. Heat sauté pan on medium high and add 1 tablespoon oil. Add tofu to pan and cook until lightly browned, about 5 minutes. Remove from pan and set aside.
  • Add remaining tablespoon oil to sauté pan and add chopped vegetables and cook for 10 minutes or until lightly browned. Remove from pan and add to tofu.
  • Place red curry paste in a small bowl. Add peanut butter and mix to form a paste. Set aside. Note: Once opened, transfer curry paste to a glass container and refrigerate.
    Red Curry Paste
  • Add 1 cup coconut milk to sauté pan and bring to a boil over medium heat. Add the curry paste and peanut butter and mix until smooth, about 2 minutes.
    Chaokoh Coconut Milk
  • Add the fish sauce, brown sugar, lime juice, remaining coconut milk, salt and pepper and whisk together. Add the vegetables and tofu and stir to coat.
  • Add the basil and cook a few more minutes to heat through.
  • Serve over white or brown rice. Enjoy!
    Vegetable Panang