Panang Curry With Crispy Tofu Food
PANANG CURRY WITH CRISPY TOFU
Want to make a vegetarian version of our famous Chicken Panang Curry Recipe? This bold and creamy Panang Curry with Crispy Tofu is a brilliant veggie option!
Provided by Sommer Collier
Categories Main Course
Time 42m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Nutrition Facts : ServingSize 6 oz, Calories 270 kcal, Carbohydrate 11 g, Protein 9 g, Fat 23 g, SaturatedFat 17 g, Sodium 778 mg, Fiber 2 g, Sugar 5 g
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
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- Place a wok (or skillet) over medium-high heat. Add one tablespoon of the coconut oil and the tofu pieces and fry until starting to turn crispy. Set aside.
- Add the remaining tablespoon of the coconut oil and onion. Sauté for 1 minute, before adding the peppers and garlic. Continue to sauté for a further minute before adding the red curry paste and peanut butter.
- Cook for a couple of minutes, stirring periodically. Then add the coconut milk, kaffir lime leaves, and 1 tablespoon of tamari. Add the fried tofu to the curry. Stir the ingredients to combine.
- Bring to a boil before lowering the heat and allowing the curry to simmer for 15 minutes, stirring occasionally. Taste and add more tamari, a teaspoon at a time, if necessary. Remove from heat.
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