Vegetarian Panang Tofu

Name: Vegetarian Panang Tofu
Total time: 1800 s
Ingredients: 1 block (10.5 oz) or 300 grams) Japanese-style tofu, cut into medium cubes; 2 oz (60 grams) vegetarian Panang curry paste; 10 kaffir lime leaves, thinly sliced; Fresh Thai basil leaves, to taste; 10 green beans, cut into small pieces as desired; 1/3 cup (80 ml) canned coconut milk; 2 teaspoons coconut sugar; Salt

Usanee Vinitketkumnuen @Uvlonganoid

Vegetarian Panang Tofu

Usanee Vinitketkumnuen @Uvlonganoid

Saved

Ingredients

30 minutes

1 block (10.5 oz)or 300 grams) Japanese-style tofu, cut into medium cubes
2 oz (60 grams)vegetarian Panang curry paste
10kaffir lime leaves, thinly sliced
Fresh Thai basil leaves, to taste
10green beans, cut into small pieces as desired
1/3 cup (80 ml)canned coconut milk
2 teaspoonscoconut sugar
Salt

Saved

Steps

30 minutes

1

Fry the cubed tofu in rice bran oil until almost golden. Drain and set aside.
2

Sauté the curry paste with coconut milk until fragrant and the oil separates. Add the green beans and stir until almost cooked, then add the tofu and mix well.
3

Season with coconut sugar and salt for a slightly sweet taste. Add Thai basil leaves and sliced kaffir lime leaves. Sprinkle with thinly sliced mild chili peppers if desired. Stir, cover, and turn off the heat.