Panang Tofu Curry

Name: Panang Tofu Curry
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; shallots; ginger; garlic; peanut butter; turmeric; cumin; thai chili paste; water; coconut milk; lime juice; limes; brown sugar; tofu; carrots; sweet red bell peppers

Submitted by happyzhangbo

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

YIELD

6 servings

PREP

15 min

COOK

3 min

READY

18 min

Ingredients

1 ½

TEASPOON OLIVE OIL

CUP SHALLOTS
Finely chopped *

TABLESPOONS GINGER
finely grated peeled

CLOVES GARLIC
finely chopped

CUP PEANUT BUTTER
organic

TEASPOONS TURMERIC

TEASPOON CUMIN
ground

TEASPOON THAI CHILI PASTE *

CUP WATER

OUNCES COCONUT MILK
organic light

TABLESPOONS LIME JUICE
fresh

1 ½

TEASPOONS LIMES
peel, finely grated *

TABLESPOON BROWN SUGAR
(firmly packed) golden

OUNCES TOFU
organic firm, drained, cut into 1-inch cubes

MEDIUM CARROTS
1/4- to 1/3-inch-thick slices peeled

LARGE SWEET RED BELL PEPPERS
cut into 3/4-inch pieces

Directions

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: Can be made 3 days ahead.

Cool slightly, cover, and chill.

Rewarm over medium heat before serving.