Thai one on! Panang Tofu Curry

Tofu gets a bad rap. It gets put down without justification. But before you wrinkle your nose. Before you say yuck. Before you say anything let me simply say you must try this tofu dish. Tofu has an amazing ability to absorb the flavors of what ever it is cooked with. In this case it is a spicy chili paste, turmeric, and cumin. Some people are turned off more by the texture but I think tofu can best be described as having a texture like scrambled eggs. Just give it a try. You might like it.


1 ½ tablespoons olive oil
½ cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
¼ cup natural peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)
1 cup water
1 13-½- to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 ½ teaspoons finely grated lime peel
1 tablespoon (firmly packed) brown sugar
 14-ounce package organic firm tofu, drained, cut into 1-inch cubes
1 ½ cups ¼- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into ¾-inch pieces
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 and serve over rice. 
I prefer to serve this over brown rice.

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