Panang Tofu Curry Recipe

Name: Panang Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 tablespoons finely grated peeled ginger; 4 garlic cloves, finely chopped; 1/4 cup organic peanut butter; 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 cup water; 1 13 1/2-to 14-ounce can organic light coconut milk; 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel; 1 tablespoon (firmly packed) golden brown sugar; 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 large red bell pepper, cut into 3/4-inch pieces

Servings: persons

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces

1
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD:
2
Cool slightly, cover, and chill. Rewarm over medium heat before serving.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1/2 cup finely chopped shallots, 2 tablespoons finely grated peeled ginger, 4 garlic cloves, finely chopped, and more.

Yes, Panang Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panang Tofu Curry

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