Panang Tofu Curry
You are a vegetarian or not, this recipe can be used by everyone, always goes very well!
Yield
6 servingsPrep
15 minCook
3 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoon |
olive oil
|
|
| ½ | cup |
shallots
Finely chopped |
*
|
| 2 | tablespoons |
ginger
finely grated peeled |
|
| 4 | cloves |
garlic
finely chopped |
|
| ¼ | cup |
peanut butter
organic |
|
| 2 | teaspoons |
turmeric
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
thai chili paste
|
*
|
| 1 | cup |
water
|
|
| 14 | ounces |
coconut milk
organic light |
|
| 3 | tablespoons |
lime juice
fresh |
|
| 1 ½ | teaspoons |
limes
peel, finely grated |
*
|
| 1 | tablespoon |
brown sugar
(firmly packed) golden |
|
| 14 | ounces |
tofu
organic firm, drained, cut into 1-inch cubes |
|
| 3 | medium |
carrots
1/4- to 1/3-inch-thick slices peeled |
|
| 1 | large |
sweet red bell peppers
cut into 3/4-inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
olive oil
|
|
| 118 | ml |
shallots
Finely chopped |
*
|
| 3E+1 | ml |
ginger
finely grated peeled |
|
| 4 | cloves |
garlic
finely chopped |
|
| 59 | ml |
peanut butter
organic |
|
| 1E+1 | ml |
turmeric
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
thai chili paste
|
*
|
| 237 | ml |
water
|
|
| 404.6 | ml/g |
coconut milk
organic light |
|
| 45 | ml |
lime juice
fresh |
|
| 7.5 | ml |
limes
peel, finely grated |
*
|
| 15 | ml |
brown sugar
(firmly packed) golden |
|
| 404.6 | ml/g |
tofu
organic firm, drained, cut into 1-inch cubes |
|
| 3 | medium |
carrots
1/4- to 1/3-inch-thick slices peeled |
|
| 1 | 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.
