tofu panang curry

adapted from A Spicy Perspective.

ingredients

• 1 pound extra-firm tofu, pressed, drained, and cut into triangles
• 2 Tablespoon coconut oil, divided
• 2 small onion, sliced
• 2 bell peppers, sliced
• 2 carrots, sliced into coins
• 2 cloves garlic, minced
• 4 ounces (1 can) Panang curry paste
• 1 Tablespoon peanut butter
• 12 kaffir lime leaves, crushed
• 2- 13.5 ounce cans full-fat coconut milk
• 3 Tablespoons fish sauce (vegan fish sauce = 2:1 stock:soy sauce)
• 1/4 cup Thai basil leaves or sweet basil
• juice of 1 lime

method

1. Heat 1 Tbsp coconut oil in a large cast iron or nonstick skillet over medium heat. Add the tofu cubes, season with salt, and cook undisturbed for about 5 minutes on each side, until lightly golden and crispy. Set cooked tofu aside.
2. Add the remaining coconut oil to the skillet, then add the onions. Sauté until starting to soften, 2-3 minutes, then add the peppers, carrots, and garlic. Sauté another 2-3 minutes.
3. Move the veggies to the sides of the skillet and add the panang curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes, until very fragrant. Then add the kaffir lime leaves, coconut milk, tofu, and fish sauce.
4. Lower the heat, cover, and simmer for 10-12 minutes, until the vegetables are softened to your liking, stirring once about halfway through. Remove from heat and stir in the basil leaves and lime juice. Serve with rice, quinoa, or noodles.

serves 4-6.