Panang Curry Tofu Recipe

Cooking Instructions

1. 1

   Prepare the Tofu

   Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

2. 2

   Cook the Tofu

   In a large pan or wok, heat vegetable oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Remove tofu and set aside.

3. 3

   Sauté the Vegetables

   In the same pan, add onions and cook until translucent. Add carrots, broccoli, zucchini, bell pepper, cauliflower, baby corn, bamboo shoots, and cabbage. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.

4. 4

   Add Curry Paste

   Push the vegetables to the side of the pan, add the Panang curry paste in the center, and cook for 1-2 minutes until fragrant.

5. 5

   Combine Ingredients

   Add the coconut milk and soy sauce to the pan, stirring to combine everything. Bring to a simmer.

6. 6

   Finish the Dish

   Return the tofu to the pan, and stir to coat with the sauce. Cook for an additional 5 minutes, allowing flavors to meld. Adjust seasoning if needed.

7. 7

   Serve

   Remove from heat, garnish with fresh basil leaves, and serve hot with rice or noodles.