Panang Curry with Tofu and Vegetables
Ingredients
- 1/2 block firm tofu
- Zucchini, carrots, bell peppers, red onion or other favorite veggies
- 1 tablespoon sambal (recipe available separately)
- 2 tablespoons sweet & sour sauce (vegan fish sauce version)
- 1 teaspoon coriander powder or chopped cilantro root
- 1/2 teaspoon turmeric powder
- Few lime leaves
- 1/2 cup coconut milk plus 3/4 cup water or veggie stock
- Oil, salt, coconut sugar
- Your favorite grain
Preparation
In a heated non-stick pan with no oil, pan fry tofu until golden brown (optional). Remove and set aside.
Using the same pan, pour in coconut milk and water, cook for a few seconds. Then add sambal, spices, lime leaves, fish sauce, all veggies, and the tofu.
Simmer until sauce thickens and all veggies are fully cooked through, about 1 minute on medium-high heat. Season with salt and coconut sugar if needed. Serve warm with your favorite grain.
